1

Preheat oven to 350°F.

2

In a large skillet, melt butter. Add chicken. Cook, turning as needed for 10 minutes or until brown on both sides. Season with salt and pepper. Arrange chicken in single layer in a 9x13-inch glass baking dish. Add mushrooms to the skillet and sauté 3 minutes. Scatter mushrooms over chicken and pour broth over all. Cover and bake 15 minutes.

3

Melt remaining butter in skillet and sauté onion for 3 minutes. Add chilies, garlic and flour. Cook for 1 minute, stirring constantly. Remove chicken from oven. Combine pan drippings and remaining broth in a measuring cup. Measure 1 cup and stir into onion mixture. Mix in yogurt and heat thoroughly. Spoon mixture over chicken. Sprinkle with cheese and return to oven.

4

Bake for 15 more minutes. To serve, sprinkle with pine nuts.