Sauteed Chicken with Yogurt and Mushrooms Recipe
Ingredients
| Chicken pieces | 6 , skinned | |
| All purpose flour | 1 Tablespoon | |
| 2 teaspoons corn oil margarine | ||
| Onions | 2 Medium, thinly sliced | |
| Mushrooms | 1/4 pound, sliced | |
| White wine or water | 1/2 Cup (16 tbs) | |
| 1/2 cup low-fat plain yogurt | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Sprinkle chicken pieces with flour.
In a large nonstick skillet melt margarine over medium-high heat.
Add chicken.
Cook for 5 minutes on each side or until brown.
Reduce heat to medium.
Cook for 10 minutes on each side or until cooked through.
In a warm oven heat a baking dish.
Place chicken on warm dish; keep warm.
Add onions and mushrooms to the skillet.
Cook for 5 to 10 minutes or until tender, stirring frequently.
Stir in water.
Bring to a full rolling boil over high heat, stirring to deglaze skillet.
Remove from heat.
Stir in yogurt, salt and pepper.
Arrange chicken pieces in skillet; spoon sauce over top.
In a large nonstick skillet melt margarine over medium-high heat.
Add chicken.
Cook for 5 minutes on each side or until brown.
Reduce heat to medium.
Cook for 10 minutes on each side or until cooked through.
In a warm oven heat a baking dish.
Place chicken on warm dish; keep warm.
Add onions and mushrooms to the skillet.
Cook for 5 to 10 minutes or until tender, stirring frequently.
Stir in water.
Bring to a full rolling boil over high heat, stirring to deglaze skillet.
Remove from heat.
Stir in yogurt, salt and pepper.
Arrange chicken pieces in skillet; spoon sauce over top.
Chef
