Instructions: Season chicken lightly with salt & pepper. In a heavy, nonstick skillet heat the oil over medium-high heat. Add the chicken and cook 4 to 5 minutes until the underside is golden. Turn the chicken and cook the other side for the same time. Sprinkle the onions and garlic around the chicken and cook 2 to 3 minutes, stirring until the onions are softened. Sprinkle with paprika and cook, turning the chicken and onion over, about one minute. Turn the heat to low, add chicken stock and cover the pan. Simmer, turning the chicken occasionally for 20 to 25 minutes until the chicken is no longer pink inside. Transfer the chicken to a serving platter and keep warm. In a measuring cup or small bowl, stir together the yogurt and cornstarch. Add to the skillet and cook stirring until the mixture is boiling and thickened. Season with salt & pepper. Pour the sauce over the chicken and serve hot. Garnish with chopped parsley.

Serves 4.

This is from the Recipe Rescue Cookbook put out by Eating Well (I sure miss that magazine!!)

NOTES : We are having our new pastor over for dinner tomorrow night and then going to a concert. I dont know if the pastor likes low fat food, but thats what hell get here. Thought I would share the main course and dessert recipes with you. In addition well have rice pilaf and steamed asparagus. Want to come over and join us?

[also see GERMAN APPLE CAKE]

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