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Sprinkle
chicken lightly with flour.
In
a large skillet, melt the butter over medium high heat.
Cook chicken until browned all over, about 5 minutes
on each side. Reduce heat to medium and cook for 10
minutes longer on each side. Remove from pan and keep
warm.
Add
onions and mushrooms to the skillet and cook, stirring
often, until tender, about 5 to 10 minutes. Stir in
water and bring to a full boil, loosening any brown
bits from the bottom of the pan to flavour the sauce.
Remove
from heat and stir in yogurt and salt and pepper to
taste. Return chicken to the pan and spoon sauce over
it. Makes 6 servings.
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