YOGURT SAUCE FOR CHICKEN RECIPES

Name: Chicken Breasts With Yogurt Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1/2 cup butter; 6 chicken breasts, boneless; 1/2 teaspoon paprika; 6 scallions, chopped; 1/4 cup parsley, minced; 2 cups chicken stock; 1 lb mushroom, sliced; 2 cups plain yogurt; 1 cup walnuts, coarsely ground; 1 lemon, juice of; salt; pepper

CHICKEN BREASTS WITH YOGURT SAUCE RECIPE - FOOD.COM

Chicken Breasts With Yogurt Sauce Recipe - Food.com image

Make and share this Chicken Breasts With Yogurt Sauce recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
6 chicken breasts, boneless
1/2 teaspoon paprika
6 scallions, chopped
1/4 cup parsley, minced
2 cups chicken stock
1 lb mushroom, sliced
2 cups plain yogurt
1 cup walnuts, coarsely ground
1 lemon, juice of
salt
pepper

Steps:

Melt butter in a large skillet. Add chicken and season with salt, pepper, and paprika.
Brown on both sides.
Add scallions, parsley, chicken stock, and lemon juice; bring to a boil.
Reduce heat and simmer covered about 20 minutes, or until chicken is tender.
Remove chicken and arrange on a serving planter.
Add mushrooms to the stock. Simmer uncovered 3 minutes.
Blend in yogurt and walnuts.
Add a little water if too thick.
Heat just to warm yogurt; do not boil.
Pour sauce over chicken.

Nutrition Facts : Calories 616.9, FatContent 45.5, SaturatedFatContent 16.8, CholesterolContent 146.5, SodiumContent 386.7, CarbohydrateContent 14.1, FiberContent 2.9, SugarContent 7.7, ProteinContent 41

CHICKEN BREASTS WITH YOGURT SAUCE RECIPE - FOOD.COM

Chicken Breasts With Yogurt Sauce Recipe - Food.com image

Make and share this Chicken Breasts With Yogurt Sauce recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
6 chicken breasts, boneless
1/2 teaspoon paprika
6 scallions, chopped
1/4 cup parsley, minced
2 cups chicken stock
1 lb mushroom, sliced
2 cups plain yogurt
1 cup walnuts, coarsely ground
1 lemon, juice of
salt
pepper

Steps:

Melt butter in a large skillet. Add chicken and season with salt, pepper, and paprika.
Brown on both sides.
Add scallions, parsley, chicken stock, and lemon juice; bring to a boil.
Reduce heat and simmer covered about 20 minutes, or until chicken is tender.
Remove chicken and arrange on a serving planter.
Add mushrooms to the stock. Simmer uncovered 3 minutes.
Blend in yogurt and walnuts.
Add a little water if too thick.
Heat just to warm yogurt; do not boil.
Pour sauce over chicken.

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