Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable cooking spray 2 ts Dillweed, fresh, chopped
1 tb Vegetable oil 1/4 ts Pepper
2 Whole chicken breasts (about 1 tb Cornstarch
-14-1/2 oz), 2 tb Cold water
Skinned, boned, and cut into 1 Crtn plain low-fat yogurt
-1-inch pieces -(8-oz)
1 c Mushrooms, fresh, sliced 2 c Hot cooked noodles (cooked
1/2 c Onion, chopped -without salt or fat)
1/2 c Chicken broth 1 tb Parsley, fresh, chopped
2 ts Paprika -(optional)

*Directions:*

Coat a large heavy skillet with cooking spray; add 1 tablespoon oil.
Place skillet over medium heat until hot; add chicken. Heat 3 to 5
minutes, stirring occasionally, until chicken is lightly browned.
Remove chicken from skillet; reserve drippings.

Add mushrooms and onion; saute until vegetables are tender. Return
chicken to skillet.

Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes
or until chicken is tender.

Combine cornstarch and water; stir until smooth. Add to chicken, and
cook over medium heat, stirring constantly, until mixture comes to a
boil. Cook mixture 1 minute. Remove from heat, and stir in yogurt.

Serve immediately over noodles. Garnish with parsley, if desired.

Yields 4 servings (about 328 calories, 38.1 grams protein, 9.4 grams
fat, 19.6 grams carbohydrate, 91 milligrams cholesterol, 218
milligrams sodium, and 563.2 milligrams potassium per serving.)

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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