8 Servings
2 pounds boneless chicken breasts, skinned, all fat removed
4 tablespoons
margarine
3 tablespoons flour
1/2 cup chicken broth
3/4 cup plain nonfat
yogurt
1/4 cup white wine
2 teaspoons grated lemon rind
freshly ground
black pepper
1/2 cup mushrooms, sliced fresh mushrooms
Melt 2 tablespoons
margarine in a shallow baking pan; place chicken breasts in the pan. Bake at 350
F., uncovered, about 30 minutes. Meanwhile, melt remaining margarine in a saucepan,
add flour and constantly stirring. Add broth, stirring constantly until mixture is
thick and smooth. Add yogurt, wine, lemon rind, and pepper, stirring until blended.
Remove pan from oven. Turn each chicken breast. Cover each with sliced mushroom,
and pour sauce over all. Bake, uncovered, for 30 minutes, or until tender. until
mixture is thick and smooth. Stir in yogurt, wine, lemon rind and pepper to blend.
Garnish with a lemon twist or sprig of parsley.
Amount Per Serving
Calories 254 Calories from Fat 116
Percent Total Calories
From:
Fat 46% Protein 45% Carb. 7%
Nutrient Amount per Serving Value
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Cholesterol 77 mg 26%
Sodium 240 mg 10%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 29 g
Vitamin A 6% Vitamin C 2% Calcium 0% Iron 6%
