Baked Yogurt Chicken


1 cut up frying chicken, 2 1/2 to 3 pounds
Salt and 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 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. Sauté mushrooms in remaining 2 tablespoons of butter and lemon juice for 1 minute and spoon over pan. Sprinkle with dill. Bake, covered, in preheated 325 degree oven for about 1 1/4 hours, or until chicken is tender.
Makes 4 servings.

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