1 tbsp. butter
1/2 c. chopped onion
2 chicken breast halves, skinned and boned (about 10 oz.)
1 tbsp. lemon juice
1/2 tsp. paprika
1/16 tsp. salt (optional)
Dash of pepper
1 1/2 tsp. flour
1/3 c. skim milk
1/2 c. sliced fresh mushrooms
1/4 c. non-fat yogurt

In medium skillet, melt butter; cook onions for 2-3 minutes. Add chicken breasts and cook 3-5 minutes, turning once. Sprinkle chicken with lemon juice, paprika, salt, and pepper. Cover tightly and cook over very low heat until tender, 20-25 minutes. Check chicken periodically and add a few drops of water if necessary to keep chicken from sticking. Remove chicken. Make sauce by sprinkling flour over onions; stir to blend. Gradually add milk, stirring constantly. Cook 1 minute or until thick. Add mushrooms; cook 2-3 minutes. Stir in yogurt and add chicken. Heat to serving temperature. DO NOT BOIL. Makes 2 servings.