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Chicken In White Wine And Yogurt Sauce Recipe
|Chicken breast halves||8 , fat removed|
|Homemade chicken broth/Commercial low-sodium variety||1⁄2 Cup (8 tbs)|
|Plain nonfat yogurt||3⁄4 Cup (12 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Lemon rind||2 Teaspoon, grated|
|Black pepper||To Taste|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
Serving size: Complete recipe
Calories 2279 Calories from Fat 588
% Daily Value*
Total Fat 66 g101.3%
Saturated Fat 13.2 g65.9%
Trans Fat 0.3 g
Cholesterol 798.1 mg
Sodium 1300.8 mg54.2%
Total Carbohydrates 48 g16.2%
Dietary Fiber 3.4 g13.5%
Sugars 9.4 g
Protein 343 g685.7%
Vitamin A 50.9% Vitamin C 62.6%
Calcium 39% Iron 71.6%
*Based on a 2000 Calorie diet
Rinse chicken and pat dry.
Melt 2 tablespoons margarine in a shallow baking pan.
Add chicken breasts and bake, uncovered, 30 minutes.
Meanwhile, melt remaining 2 tablespoons margarine in a saucepan.
Add flour and cook 1 to 2 minutes, stirring constantly.
Add broth and stir until mixture is thick and smooth.
Stir in yogurt, wine, lemon rind and pepper to blend.
Remove pan from oven.
Turn over each chicken breast.
Cover each with sliced mushrooms.
Pour sauce over all.
Bake, uncovered, 30 minutes, or until tender.
Garnish with a lemon twist or sprig of parsley.