1 tablespoon vegetable oil
3 chicken breasts, split and skinned
2 tablespoons butter
1 tablespoon unbleached all-purpose flour
1/3 cup chicken broth
1 cup plain yogurt
¼ cup white wine
2 teaspoons grated lemon rind
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Salt and pepper, to taste
½ cup sliced mushrooms
Instructions
Preheat the oven to 350°F.
In a skillet, heat the oil and lightly brown the chicken, about 5 minutes on each side.
Transfer the chicken to a large, ungreased baking dish and bake uncovered for about 30 minutes.
In a saucepan, melt the butter, add the flour, and mix thoroughly.
Add the stock and continue to cook, stirring constantly, until the sauce is thick, about 5 minutes.
Remove from heat and let cool.
Stir in the yogurt, wine, lemon rind, parsley, chives, and salt and pepper. Turn the chicken in the baking dish,
cover with the mushrooms, and pour the sauce on top.
Cover and bake for about 15 minutes, until cooked through.
Yield: 4 servings
Nutritional Information
Per Serving
Calories 300
Calories from Fat 90 (30%)
Total Fat 9 g
Saturated Fat 4.5 g
Cholesterol 120 mg
Sodium 300 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 4 g
Proteins 44 g
Calcium 10%RDA
