2 1/2 chicken breasts, boned, skin removed
1/2 teaspoon paprika
1/2 cup chicken bouillon
1/2 cup minced onion
2 teaspoons paprika
1/4 cup skim milk
2 teaspoons flour
2 tablespoons medium-fat (3-4% MF) yogurt

Preparation Instructions:
Spray a heavy frying pan with nonstick spray. Sprinkle the chicken with the first amount of paprika and brown in the frying pan. Add the chicken bouillon, onion and second amount of paprika. Stir well to pick up all the browned bits. Simmer, covered, for 15 minutes. Remove chicken pieces to a serving platter. Mix the skim milk and flour until smooth. Whisk into the chicken liquid until thickened. Stir in the yogurt just before serving and heat through. Pour sauce over chicken.