1. Melt butter in a large skillet. Add chicken and season with salt, pepper, and paprika. 2. Brown on both sides. 3. Add scallions, parsley, chicken stock, and lemon juice; bring to a boil. 4. Reduce heat and simmer covered about 20 minutes, or until chicken is tender. 5. Remove chicken and arrange on a serving planter. 6. Add mushrooms to the stock. Simmer uncovered 3 minutes. 7. Blend in yogurt and walnuts. 8. Add a little water if too thick. 9. Heat just to warm yogurt; do not boil. 10. Pour sauce over chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
