Chicken And Mushrooms

• 2 Tbsp. flour
• 1/4 tsp. salt
• 1 Tbsp. oil
• 4 skinless, boned chicken breast halves
• 1 Tbsp. oil
• 1 medium onion, sliced
• 6 oz. mushrooms, sliced
• 2/3 c. chicken broth
• 1/4 c. low-fat yogurt

1. Combine flour, salt and pepper.
2. Dredge chicken in mixture (reserve 1 tablespoon flour).
3. Heat half the oil in large nonstick skillet.
4. Add chicken, cook 10 to 12 minutes, brown
5. on each side. Add 2 to 3 tablespoons chicken broth, if needed, to prevent sticking.
6. Remove and keep warm.
7. Add remaining oil and heat.
8. Add onion and mushrooms.
9. Saute 3 minutes.
10. Stir in 1 tablespoon reserved flour.
11. Cook 30 seconds.
12. Slowly stir in remaining chicken broth; stir until slightly thickened.
13. Remove from heat. Place yogurt in bowl.
14. Stir in 2 tablespoons thickened mixture. Stir yogurt mixture into remaining mixture in skillet.
15. Add reserved chicken.
16. Heat through.
17. Serves 4.

flour, salt, oil, skinless, oil, onion, mushrooms, chicken broth, lowfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881539 (may not work)