- 1 3/4 cups Swanson® Chicken Broth
- 1/4 cup all-purpose flour
- 2 teaspoons paprika
- 1/8 teaspoon ground red pepper
- 4 skinless, boneless chicken breasts
- 1 medium onion, sliced
- 1/3 cup plain yogurt
- 4 cups hot cooked egg noodles
- Mix broth, flour, paprika and pepper.
- Cook chicken in nonstick skillet until browned. Add onion. Cover and cook until onion is tender-crisp.
- Add flour mixture. Cook and stir until mixture boils and thickens. Remove from heat.
- Stir in yogurt. Serve with noodles.