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Sauteed Chicken With Yogurt And Mushrooms

chicken - other

6 chicken pieces (about 2 lb); bone-in
1 tablespoon all-purpose flour
4 teaspoons butter
2 onions; thinly sliced
1/4 lb mushrooms; sliced
1 cup water
1 cup wine
1/2 cup plain yogurt
salt
freshly ground pepper

A flavorful dish for company or guests; serve with broiled tomatoes, a green vegetable and rice. Any kind of mushrooms can be used domestic, wild or dried (soak dried mushrooms for about 30 minutes). Try shiitake, cepe, oyster, or a combination. Remove skin from chicken. Sprinkle chicken lightly with flour. In large nonstick skillet, melt butter over medium-high heat; cook chicken until browned all over, about 5 minutes on each side. Reduce heat to medium or medium-low and cook for 10 minutes longer on each side or until meat is no longer pink. Remove from pan and keep warm. Add onions and mushrooms to pan and cook, stirring often, until tender, 5 to 10 minutes. Stir in water and wine and bring to a full boil, loosening any brown bits on bottom of pan to flavor sauce. Remove from heat and stir in yogurt, and salt and pepper to taste. Return chicken to pan and spoon sauce over it.

Contributor: Smart Cooking - Anne Lindsay

Yield: 6 servings

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