Chicken In White Wine And Yogurt Sauce
|Chicken breast halves||8 , fat removed|
|Homemade chicken broth/Commercial low-sodium variety||1⁄2 Cup (8 tbs)|
|Plain nonfat yogurt||3⁄4 Cup (12 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Lemon rind||2 Teaspoon, grated|
|Black pepper||To Taste|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
Preheat oven to 350° F.
Rinse chicken and pat dry.
Melt 2 tablespoons margarine in a shallow baking pan.
Add chicken breasts and bake, uncovered, 30 minutes.
Meanwhile, melt remaining 2 tablespoons margarine in a saucepan.
Add flour and cook 1 to 2 minutes, stirring constantly.
Add broth and stir until mixture is thick and smooth.
Stir in yogurt, wine, lemon rind and pepper to blend.
Remove pan from oven.
Turn over each chicken breast.
Cover each with sliced mushrooms.
Pour sauce over all.
Bake, uncovered, 30 minutes, or until tender.
Garnish with a lemon twist or sprig of parsley.