Baked Yogurt Chicken 1 (2 1/2 to 3 pound) frying chicken, cut up Salt Pepper 6 tablespoons butter or margarine 2 tablespoons flour 1 tablespoon paprika 2 cups Dannon® Plain Yogurt 1/4 pound fresh mushrooms, cleaned and sliced 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh dill or parsley Wash chicken pieces and wipe dry. Add salt and pepper. In a large pan, melt 4 tablespoons of butter. Fry chicken until golden brown. Remove to buttered shallow baking dish. Sprinkle flour and paprika into pan juices and cook, stirring for 1 minute. Stir in yogurt and mix well. Spoon over chicken. Sauté mushrooms in remaining 2 tablespoons of butter and lemon juice for 1 minute and spoon over pan. Sprinkle with the dill. Bake, covered, in preheated 325 degree F oven for about 1 1/4 hours, or until chicken is tender. Serves about 4.