| How To Cook: |
|
|
1. Brown chicken in a large, heavy skillet on all sides, adding a few drops of water to start chicken browning.
|
2. Add mushrooms, onion, paprika, garlic, marjoram, salt, black pepper and ¾ cup water; simmer, covered, until chicken juices run clear when pierced with a sharp knife, about 35 minutes.
|
3. Blend cornstarch with 2 tablespoons water; stir into skillet and cook, stirring, until thickened, about 2 minutes.
|
4. Stir yogurt with a fork until smooth; stir into liquid in skillet and cook over low heat until hot. Serve sprinkled with parsley flakes.
|
|
