Chicken With Portobello Mushrooms

4 chicken thighs (Or substitute turkey legs/thighs)
l/2 tsp salt
l/4 t pepper
l tbsp olive oil
l tsp dried rosemary
2 tsp nut flour
l/4 cup yogurt
l pkg. 6 oz. sliced fresh portobellos
l/4 cup plus 2 tbs chicken broth (I use  the juice from cooked vegetables
since I cannot eat chicken)
l/4 cup dry white wine

   Season thighs with s & p.  Heat oil in a large skillt over medium high heat. Saute thighs 3 mins per side or until golden.  Transfer to a plate.
Drain all but l tbs dripings.  Add mushrooms to skillet & saute 5 mins. Add chicken, l/4 cup broth, wine & rosemary.  Cover.  Simmer l5 mins. Whisk flour & remaining 2 tbs broth in a small bowl.  Shisk into skillet.
Cook stirring 4 mins or until thickened & bubbly.  Lower heat, stir in yogurt & gently heat tthrough (do not let boil).