Ingredients

• 8 ounces lowfat plain yogurt
• 4 boneds and skinned chicken breast halves
• 0.5 cups all-purpose flour
• 1 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon margarine
• 1.5 tablespoons lemon juice
• 1 cup white vermouth
• 2 cloves garlic , minced
• 0.5 cups lemon juice
• 0.5 cups water
• 2 tablespoons capers

Instructions

1. 1 Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
2. 2 Rinse chicken, and pat dry with paper towels.
3. 3 In a bowl, stir together flour, paprika, salt, and pepper.
4. 4 Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
5. 5 Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
6. 6 Return chicken to the pan, and simmer 3 minutes.

Nutrition per serving