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Sauteed Chicken With Yogurt And Mushrooms

  Chicken pieces 6 , skinned
  All purpose flour 1 Tablespoon
  Corn oil margarine 2 Teaspoon
  Onions 2 Medium, thinly sliced
  Fresh mushrooms 1⁄4 Pound, sliced
  Water/1/4 cup water and 1/4 cup white wine 1⁄2 Cup (8 tbs)
  Low fat plain yogurt 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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