Yogurt and paprika are a classic combination when cooked with chicken. Serve this over hot cooked brown rice.

• Season chicken with salt and pepper. Roll in the flour to coat. In a large skillet, heat oil over medium heat. Add chicken and brown on both sides, about 10 minutes total. Add onion, chicken broth, and lemon juice; bring to a simmer. Cover and simmer until tender and thoroughly cooked, about 12 to 17 minutes. Since the breasts will cook faster than the thighs, keep an eye on them and remove when cooked.

• Meanwhile, combine cornstarch, yogurt, and paprika in a medium bowl. When chicken is cooked, remove from pan and drain off half of the liquid. Add yogurt mixture to pan drippings and bring to a simmer. Simmer over low heat for 5 minutes, then return chicken to the pan. Simmer for another 3 to 4 minutes until sauce is slightly thickened. Serve immediately.

Chicken Breasts and Thighs

The white meat and dark meat of chicken cook at different times, which is why it's difficult to roast a whole chicken to perfection. They are also done at different temperatures. White meat, or the breast, should be cooked to 170°F, while the dark meat, or thighs and wings, should be cooked to 180°F.