2 chicken breasts, skinned and boned
1/2 stick butter
1 tsp. salt substitute
1 med. onion, diced
1/3 lb. mushrooms, sliced
1 1/2 tsp. paprika
1/4 c. water
2 tbsp. all-purpose flour
3 tbsp. dry sherry
1 c. yogurt

Cut chicken breasts into 1 inch strips. Melt butter in 12 inch skillet on moderately high heat. Add chicken and sprinkle with salt substitute lightly. Cook about 2 minutes, stirring constantly. Add onion, mushrooms, and paprika. Cook 2 more minutes. Continue stirring, add water and reduce heat to medium. Cover and cook 2 more minutes. Meanwhile, combine flour and sherry in small bowl. Add to the skillet and cook. Stir rapidly until mixture thickens, about 1 1/2 minutes. Add yogurt. Stir until heated through. Do not let mixture come to a boil. Serve over rice.