Baked Yogurt Chicken

Yield: about 4 servings

Ingredients

• 1 (2 1/2 to 3 pound) frying chicken, cut up
• Salt
• Pepper
• 6 tablespoons butter
• 2 tablespoons all-purpose 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

Instructions

1. Wash chicken pieces and wipe dry. Add salt and pepper.
2. In a large pan, melt 4 tablespoons of butter. Fry chicken until golden brown.
3. Remove to buttered shallow baking dish.
4. Sprinkle flour and paprika into pan juices and cook, stirring for 1 minute.
5. Stir in yogurt and mix well. Spoon over chicken.
6. Sauté mushrooms in remaining 2 tablespoons butter and lemon juice for 1 minute and spoon over pan. Sprinkle with the dill.
7. Bake, covered, in preheated 325 degree F oven for about 1 1/4 hours, or until chicken is tender.