Wash chicken and pat dry. Add salt and pepper. In large pan, melt
4 tablespoons of butter; fry the chicken until golden brown. Remove
to buttered shallow baking dish.
Sprinkle flour and paprika into
pan juices and cook, stirring for 1 minute. Stir in yogurt and
mix well. Spoon over the chicken. Saute the mushrooms in the remaining
butter and lemon juice for 1 minute and spoon over the chicken
and yogurt. Sprinkle with the parsley.
Bake, covered, in a preheated
325° oven for about 1 1/4 hours, or until chicken is tender (less
for boneless breasts).
From Diana Rattray