Instructions: Melt 1 teaspoon margarine in large saucepan and brown the chicken. Remove

from pan and drain on paper towels on a platter.

Melt the remaining margarine in the pan and sauti the onion and garlic, covering the saucepan, until the onions are clear.

Place the chicken back in the pan, sprinkle with paprika and cayenne, and pour
the bouillon in. Simmer, covered, until the chicken is tender.

Again, remove the chicken from the pan, and remove the pan from the burner.

Let the bouillon cool for several minutes. Cooling is essential to prevent
the dairy products from curdling.

When the bouillon is lukewarm, stir in the yogurt and the milk until smooth.

Replace the skillet over low heat, add salt and pepper to taste, and put the
chicken back in.

Reheat until hot, but do not let the sauce boil!

The chicken contains approximately 300 calories for a 6-oz serving. Add 10
calories for each tablespoon of sauce.

Serves 6 - 8.

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