Chicken with Yogurt

3 lb. fryer-chicken parts
Juice of 1 lemon
Salt & pepper
6 t. butter
2 cloves garlic, minced
2 med. onions, sliced
½ c. white wine
1 c. chicken broth
1 tsp. crumbled rosemary
1 c. plain yogurt
2 T. flour

Rub the chicken with lemon juice, salt, and pepper. Melt the butter in a large, heavy skillet. Brown the chicken on all
sides. Add the garlic and onions and brown them lightly. Add the wine, chicken broth and rosemary. Reduce the heat to
low; cover and cook for 30 minutes, or until the chicken is tender. Place chicken in serving dish. Remove skillet from the
heat and allow to cool for 10 to 15 minutes.

Combine the yogurt and flour mixing well. Cook, over very low heat, stirring constantly until slightly thickened. Pour the
sauce over the chicken and serve.