Title: Baked yogurt chicken
 Categories: Poultry
      Yield: 4 Servings
 
  2 1/2 lb Chicken pieces (or boneless
           Breasts)
      6 tb Butter or margarine
      2 tb Flour
      1 tb Paprika
      2 c  Plain yogurt
    1/4 c  Fresh mushrooms -- sliced
      2 tb Fresh lemon juice
      2 tb Fresh parsley -- chopped
 
  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. Sprinkleflour 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). From Diana Rattray