½ cup butter
6 chicken breasts, boned
Salt and pepper to taste
½ teaspoon paprika
6 fresh scallions, chopped
¼ cup minced parsley
2 cups chicken stock
Juice of 1 lemon
1 pound mushrooms, sliced
2 cups plain yogurt
1 cup coarsely ground walnuts
1. Melt butter in a large skillet. Add chicken and season with salt, pepper, and paprika. Brown on both sides.
2. Add scallions, parsley, chicken stock, and lemon juice; bring to a boil. Reduce heat and simmer covered about 20 minutes, or until chicken is tender.
3. Remove chicken and arrange on a serving platter.
4. Add mushrooms to the stock. Simmer uncovered 3 minutes. Blend in yogurt and walnuts. (If sauce is too thick, dilute with a little stock or water.) Heat just to warm yogurt; do not boil.
5. Pour sauce over chicken.
6 SERVINGS