Chicken With Yogurt And Mushrooms
|Chicken pieces||6 (With Or Without Bone)|
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Butter||45 Milliliter (3 Tablespoon)|
|Onions||2 , thinly sliced|
|Mushrooms||1⁄4 Pound, cut in half, if large (125 Gram)|
|Water||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Plain yogurt/Sour cream||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Freshly ground pepper||To Taste|
Sprinkle chicken lightly with flour.
In heavy skillet, melt butter; cook chicken over medium high heat until browned, about 5 minutes on each side.
If using boneless chicken, remove from pan and keep warm.
If using bone in chicken, reduce heat to medium and cook for 8 to 10 minutes longer on each side or until no longer pink.
Remove from pan and keep warm.
Stir onions and mushrooms into pan; cook over medium heat until vegetables are tender.
Stir in water and bring to boil; cook for 1 minute, stirring and scraping up brown bits from bottom of pan.
Remove from heat and stir in yogurt, and salt and pepper to taste.
Return chicken to pan and spoon sauce over.