4 skinless split chicken breasts
4 tablespoons of margarine
3 tablespoons flour
1/2 cup chicken broth
3/4 cup low fat yogurt
1/4 cup white wine
2 teaspoons grated lemon rind
1 teaspoon Sea Salt
1/2 teaspoon or so of cracked pepper
1/2 cup sliced mushrooms
Fresh parsley for garnish (optional)


Preheat oven to 350 degrees F

Melt 2 tablespoons of the margarine in a shallow baking pan. Arrange the chicken breasts in the pan. Bake uncovered for about 30 minutes.

While the chicken is baking, melt remaining margarine in a saucepan. Add the flour and cook briefly. Add in the bouillon stirring constantly until the mixture is smooth and thick. Add the yogurt, wine, lemon rind, salt and pepper. Stir until well combined. Remove the pan from the oven.

Turn each chicken breast. Cover the breasts with the sliced mushrooms and pour the sauce over the top of all. Bake uncovered for an additional 30 minutes or until chicken is tender. Garnish with fresh parsley if desired and serve.

Serves 8

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