8 ounces lowfat plain yogurt
4 boned and skinned chicken breast halves
1/2 cup all-purpose flour
1 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 teaspoon margarine
1 1/2 tablespoons lemon juice
1 cup white vermouth
2 cloves garlic, minced
1/2 cup lemon juice
1/2 cup water
2 tablespoons capers