Sauteed chicken with mushrooms and yogurt


  • 6 boneless, skinless chicken breasts
  • 1tbsp. flour
  • 4 tsp. butter
  • 1 thinly sliced onion
  • 250 gms sliced mushrooms
  • 1/4 cup water
  • 1 1/2 cups plain yogurt


Sprinkle chicken lightly with flour.

In a large skillet, melt the butter over medium high heat.

Cook chicken until browned all over, about 5 minutes on each side.

Reduce heat to medium and cook for 10 minutes longer on each side.

Remove from pan and keep warm.

Add onions and mushrooms to skillet and cook, stirring often until tender, 5 to 10 minutes.

Stir in water and bring to a full boil, loosening any brown bits on bottom of pan to flavor sauce.

Remove from heat and stir in yogurt, and salt and pepper to taste.

Return chicken to pan and spoon sauce over it.

Serves 6

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