Creamy Yogurt Chicken Recipe

• 4 chicken split breasts, skinned
• 4 tbsp. butter
• 1/2 c. minced onion
• 1/2 c. minced celery
• 2 tbsp. cornstarch
• 1 c. chicken broth
• 1 c. low fat yogurt
• 1/2 c. white cooking wine
• 1 tbsp. lemon juice
• Coarsely grnd black pepper, to taste
• 1 c. sliced fresh mushrooms

1. Preheat oven to 350 degrees.
2. Heat 2 Tbsp.
3. butter in a shallow baking dish; place chicken breasts in the pan.
4. Bake, uncovered, about 30 min.
5. Meanwhile, over low heat, saute/fry the onion and celery till tender in the remaining butter in a saucepan.
6. Dissolve cornstarch in chicken broth and add in to sauteed mix, stirring till thickened.
7. Add in yogurt, wine, lemon juice and pepper, stirring till blended.
8. Remove pan from oven.
9. Turn each chicken breast and cover with sliced mushrooms.
10. Pour sauce over all.
11. Bake, uncovered, for another 30 min or possibly till chicken is done.
12. Note: This recipe is a modification of one from the Heart Association Cookbook and should be low in cholesterol.
13. Makes 4 servings.

chicken, butter, onion, celery, cornstarch, chicken broth, yogurt, white cooking wine, lemon juice, black pepper, mushrooms

Taken from cookeatshare.com/recipes/creamy-yogurt-chicken-19879 (may not work)