Delicious over noodles or rice, this hearty, savory dish is just right on a cool spring night. Chicken Stroganoff Go to recipes By Stonyfield Main Dishes Quick Meals EuropeanDelicious 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 Print RecipeIngredients1 package wide egg noodles1 Tbsp olive or vegetable oil1 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 flour1 c chicken stock2 Tbsp cider vinegar1/2 c parsley (chopped)2 tsp fresh tarragon (chopped)1 c Stonyfield Organic Low Fat Plain YogurtdirectionsStep 1Prepare 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 2In 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 3Add 1/2 tablespoon of butter to egg noodles and let melt (optional). Toss noodles, spoon stroganoff mixture over noodles, and serve.
