Following the recipe (wherever it goes)

This was part of what went into supper this evening.

I took the original recipe forty years ago from a low-fat-healthy-recipes cookbook but it has evolved in that time: I no longer do it much like the original recipe. Instead I have to follow the recipe's meanderings, since it keeps changing. I never know where it will go next.

But it's basically seared chicken in a wine-and-yogourt sauce, with herbs and garlic. And shrooms and onion. Mmmm.