6 chicken breasts, cut into pieces
1/4 c. olive oil
1 onion, chopped
1 lb. fresh mushrooms, sliced
2 tbsp. paprika
1 tsp. dill weed
Salt and black pepper
1 c. chicken broth
1 1/2 tbsp. cornstarch mixed with 3 tbsp. water
2 c. non-fat yogurt

Saute chicken in 3 tablespoons olive oil until no longer pink. Remove chicken and set aside. Add remaining olive oil to the skillet; add onions and mushrooms. Saute until cooked. Add paprika, dill, pepper, salt, and chicken broth. Mix thoroughly. Stir in cornstarch mixture. Add chicken. Cook 10 minutes. Remove from heat. Stir in yogurt. Serve over rice or noodles.