Creamy Yogurt Chicken

Had some chicken, some plain yogurt, and yadda yadda yadda...found this GREAT recipe. I have to say, this was pretty delicious!

Creamy Yogurt Chicken

□ 4 chicken split breasts, skinned (or I think 6 or 7 regular 1/2 lb. chicken breasts work!)
□ 4 tbsp. butter
□ 1/2 c. chopped onion
□ 1/2 c. chopped celery
□ 2 tbsp. cornstarch
□ 1 c. chicken broth
□ 1 c. low fat yogurt
□ 1/2 c. white cooking wine
□ 2 tbsp. lemon juice
□ Coarsely ground black pepper, to taste
□ 1 c. sliced fresh mushrooms

Preheat oven to 350 degrees. Melt 2 tablespoons butter in a shallow baking dish; place chicken breasts in the pan. Bake, uncovered, about 30 minutes. Meanwhile, over low heat, saute the onion and celery until tender in the remaining butter in a saucepan.

Dissolve cornstarch in chicken broth and add to sauteed mix, stirring until thickened. Add yogurt, wine, lemon juice and pepper, stirring until blended. Remove pan from oven. Turn each chicken breast and cover with sliced mushrooms. Pour sauce over all.

Bake, uncovered, for another 30 minutes or until chicken is done. Makes 4 servings.

Note: The chicken breasts I used were pretty thin, so I only baked them for 20 minutes, and then after pouring the sauce over them, another 10 minutes. I don't like overcooked chicken! I also found I had TONS of sauce (I did 4 regular chicken breasts) and that it went GREAT over some delicious basmati rice! Yummmmmmm.