|6 boneless, skinless chicken-breast halves, cubed||1/2 teaspoon dillweed|
|1/4 cup olive oil||1/4 teaspoon freshly ground pepper|
|1/2 cup chopped onion||1/2 to 1 tablespoon cornstarch|
|1 1/2 cups sliced mushrooms||3 tablespoons water|
|1/2 tablespoon paprika||1/2 cup nonfat yogurt|
In a large skillet or wok, sauté chicken in 3 tablespoons of the olive oil until chicken is cooked through
Remove chicken from skillet and set aside
Add 1 tablespoon olive oil to the skillet and cook onions and mushrooms briefly until just tender
Stir in chicken, paprika, dillweed, pepper, salt, and chicken broth
Cover and cook over low heat for 10 minutes.
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