Baked Yogurt Chicken

1 (2 1/2 to 3 pound) frying chicken, cut up
Salt
Pepper
6 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon paprika
2 cups Dannon Plain Yogurt
1/4 pound fresh mushrooms, cleaned and sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill or parsley

Wash chicken pieces and wipe dry. Add salt and pepper. In a large pan, melt 4 tablespoons of butter. Fry 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 chicken.

Saute mushrooms in remaining 2 tablespoons of butter and lemon juice for 1 minute and spoon over pan. Sprinkle with the dill. Bake, covered, in preheated 325 degree F oven for about 1 1/4 hours, or until chicken is tender.

Serves about 4.