4 to 6 chicken breasts, skinned
1/3 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
2 tbsp. oil
1 medium onion, chopped
1/2 c. dry sherry
1/4 c. water
1/4 c. mayonnaise
1/2 c. nonfat yogurt
2 tbsp. minced parsley

Clean and skin chicken; dust with flour that has been seasoned with salt, pepper and paprika. Pour oil in heavy skillet or Dutch oven; brown chicken on both sides. Add onion, sherry and water. Cover and simmer until tender, about 1 hour. Remove chicken to hot platter and keep warm. Add mayonnaise and yogurt to liquid in skillet, blending until smooth. Add parsley and additional seasoning if desired. Pour over chicken.

Serves 6.