Whisk in about 1/3 cup of the Oyster Mushrooms sauce

Add the wine, broth and lemon juice and stir to deglaze the pan, scraping up any brown bits stuck to the pan. Let the sauce bubble, stirring, for 1 to 2 minutes.

Remove the pan from the heat, then adjust seasoning. Place the yogurt in a small bowl and whisk in about 1/3 cup of the sauce. Whisk the yogurt back into the sauce in the pan. Pour the sauce over the chicken, sprinkle with parsley and serve.

Nutrition information per serving: 370 calories; 150 calories from fat (41 percent of total calories); 16 g fat (6 g saturated; 0 g trans fats); 100 mg cholesterol; 18 g carbohydrate; 2 g fiber; 4 g sugar; 33 g protein; 630 mg sodium.