Preheat oven to 350. In a small saucepan, melt 2 tablespoons margarine over low heat.
Add flour to saucepan. Cook, stirring constantly, until smooth, about 2 minutes. Add broth and wine. Cook, stirring, until mixture thickens. Remove from heat. Stir in yogurt, and pepper set aside.
Place chicken and remaining margarine in a shallow baking dish. Bake uncovered, until chicken is no longer pink, about 20 minutes. Sprinkle mushrooms over chicken. Spoon broth mixture on top. Sprinkle with Parmesan. Bake until golden, about 30 minutes. Serve immediately.
Originally Submitted
2/16/2011
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