4 chicken breasts, skinned and split
4 tbsp. butter
3 tbsp. flour
1/2 c. chicken broth
3/4 c. low fat yogurt
1/4 c. white wine
2 tsp. grated lemon rind
Freshly ground pepper
1/2 c. sliced mushrooms

Melt 2 tablespoons butter in a shallow baking pan. Place chicken breasts in the pan. Bake at 350 degrees, uncovered, about 30 minutes. Meanwhile melt remaining butter in a sauce pan. Add flour and cook briefly stirring. Add broth, stirring constantly, until mixture is thick and smooth. Add yogurt, wine, lemon rind and pepper, stirring until blended. Remove pan from oven, turn each chicken breast. Cover with sliced mushrooms and pour on sauce. Bake uncovered for 30 minutes. Serve garnished with a lemon twist and sprig of parsley. Serves 8.