2-1/2 pounds chicken pieces (or boneless breasts)
6 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon paprika
2 cups plain yogurt
1/4 cup fresh mushrooms, sliced
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
Wash chicken and pat dry. Add salt and pepper. In large pan, melt 4 tablespoons of butter; fry the chicken until golden brown. Remove to buttered shallow baking dish. Sprinkle flour and paprika into pan juices and cook, stirring for 1 minute. Stir in yogurt and mix well. Spoon over the chicken. Saute the mushrooms in the remaining butter and lemon juice for 1 minute
and spoon over the chicken and yogurt. Sprinkle with the parsley. Bake, covered, in a preheated 325? oven for about 1 1/4 hours, or until chicken is tender (less for boneless breasts).
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