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|
Sprinkle chicken pieces with flour.
In a large nonstick skillet melt margarine over medium-high heat.
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.