Delicious over noodles or rice, this hearty, savory dish is just right on a cool spring night.
Delicious over noodles or rice, this hearty, savory dish is just right on a cool spring night.
Ready In: 25 minutes
Level: Easy
Prep: 10 minutes
Cook: 15 minutes
Yields: 6 Servings
- 1 package wide egg noodles
- 1 Tbsp 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 Tbsp butter (divided)
- 1/4 c flour
- 1 c chicken stock
- 2 Tbsp cider vinegar
- 1/2 c parsley (chopped)
- 2 tsp fresh tarragon (chopped)
- 1 c Stonyfield Organic Low Fat Smooth & Creamy Plain
Ingredients
directions
Step 1
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.
Step 2
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.
Step 3
Add 1/2 tablespoon of butter to egg noodles and let melt (optional). Toss noodles, spoon stroganoff mixture over noodles, and serve.
