1 1/2 lb. chicken fillets
1 tbsp. butter
1 tsp. salt or to taste
1 onion, chopped
1/2 lb. mushrooms, sliced
1/4 c. dry sherry or other white wine
2 tsp. cornstarch
2 tbsp. cold water
1 c. plain low-fat yogurt
3 tbsp. each grated Romano cheese
Snipped parsley
1 tsp. paprika; optional

Cut chicken into strips. Melt butter in a non-stick skillet over medium heat. Add chicken; season with salt. Cook and stir 3 minutes. Add onion and mushrooms; cook and stir 2 minutes more. Add sherry; cover and cook 4 minutes. stir cornstarch into cold water until smooth. Add to uncovered skillet. Cook and stir rapidly until sauce thickens. Stir in yogurt just until heated through; do not boil. Serve sprinkled with cheese, parsley, and paprika, if desired. Makes 6 servings.