Wash chicken and pat dry. Add salt and pepper. In large pan, melt 4 tablespoons of butter; fry the chicken until golden brown. Remove to buttered shallow baking dish. Sprinkleflour and paprika into pan juices and cook, stirring for 1 minute. Stir in yogurt and mix well. Spoon over the chicken. Saute the mushrooms in the remaining butter and lemon juice for 1 minute and spoon over the chicken and yogurt. Sprinkle with the parsley. Bake, covered, in a preheated 325F oven for about 1 1/4 hours, or until chicken is tender (less for boneless breasts). From Diana Rattray Recipe By : Concord Hospital Admitting Cookbook, Concord, NH
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 320 (86%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 40.6mg||13 %|
|Sodium 56.4mg||2 %|
|Potassium 288.8mg||8 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 9.8g|
|Protein 4.8g||7 %|
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Calories per serving: 374
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