YOGURT CHICKEN PAPRIKA

3 tbsp. margarine

1 1/3 c. thinly sliced onion

1 tbsp. paprika

2 1/2 to 3 lb. broiler-fryer chicken, cut up

1 tsp. salt

1 c. hot water

1 chicken bouillon cube

1/4 tsp. pepper

1 tbsp. cornstarch

1 tbsp. cold water

8 oz. carton plain yogurt

Saute onion in margarine until golden; blend in paprika.

Add chicken, brown well.

Dissolve bouillon cube in hot water, add to skillet with salt and pepper.

Cover and simmer 35-45 minutes until chicken is very tender.

Dissolve cornstarch in cold water, blend into yogurt.

Stir into skillet.

Heat through.

Serve with Spaetzles, dumplings or noodles.

Serves 6.