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Print this Recipe    Dilled Chicken

Dilled Chicken

3 lbs. chicken parts, skin removed
1/3 cup All-purpose flour
1/2 oz. chicken bouillon (35% less salt)
1 tsp. dill weed
1/4 tsp. paprika
1/4 tsp. pepper
1 1/4 cups skim milk
1 cup low-fat plain yogurt
paprika

Arrange chicken pieces in 3 quart (4L) casserole. Mix flour,
bouillon powder,dill weed, first amount of paprika, and pepper in
saucepan. Stir in about 1/2 of the milk until smooth. Stir in
remaining milk and yogurt. Heat and stir until it boils and thickens.
Pour over chicken. Sprinkle with paprika. Cook, uncovered, in 350
F oven for about 1 1/2 hours until tender. Makes 6 servings.

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