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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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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1459 Calories from Fat 343

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 9.9 g49.5%

Trans Fat 1.8 g

Cholesterol 636.7 mg212.2%

Sodium 1249.4 mg52.1%

Total Carbohydrates 62 g20.8%

Dietary Fiber 8.8 g35.2%

Sugars 27.3 g

Protein 208 g416.3%

Vitamin A 17.8% Vitamin C 91.1%

Calcium 42% Iron 58.5%

*Based on a 2000 Calorie diet

Sauteed Chicken With Yogurt And Mushrooms Recipe