Delicious over noodles or rice, this hearty, savory dish is just right on a cool spring night.
- 1 package wide egg noodles
- 1 T olive or vegetable oil
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 1/4 c mushrooms (thinly sliced)
- 1 lb boneless skinless chicken breasts (cubed)
- 2 1/2 T butter (divided)
- 1/4 c flour
- 1 c chicken stock
- 2 T cider vinegar
- 1/2 c parsley (chopped)
- 2 t fresh tarragon (chopped)
- 1 c Stonyfield Organic Low Fat Plain Yogurt
Calories: 430, Calories from Fat: 110, Total Fat: 13g, Saturated Fat: 4.5g, Cholesterol: 120mg, Sodium: 190mg, Total Carbohydrate: 50g, Dietary Fiber: 3g, Sugars: 5g, Protein: 28g, Vitamin A: 15%, Vitamin C: 15%, Calcium: 10%, Iron: 10%
Prepare egg noodles according to package instructions. In a large skillet, heat oil over medium heat. Sauté onion, garlic and mushrooms slightly. Add chicken pieces and sauté on high until chicken is cooked through, about 6 minutes.
In a separate skillet, over medium heat, melt butter and sprinkle in flour until mixture starts to slightly adhere to the bottom of the sauté pan. Quickly add chicken stock and cider vinegar and stir gently. Reduce heat to low and stir in parsley, tarragon, and yogurt. Cover and let simmer on low for 8-10 minutes.
Add 1/2 tablespoon of butter to egg noodles and let melt (optional). Toss noodles, spoon stroganoff mixture over noodles, and serve.