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Directions:
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 325F oven for about 1 1/4 hours, or until chicken is tender (less for boneless breasts).
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