Delicious over noodles or rice, this hearty, savory dish is just right on a cool spring night.
|1 12 oz. package wide egg noodles*||1/4 cup flour|
|1 tablespoon olive or vegetable oil||1 cup chicken stock|
|1 onion, thinly sliced||2 tablespoons cider vinegar|
|2 cloves of garlic, minced||1/2 cup chopped parsley|
|1/4 cup thinly sliced mushrooms||2 teaspoons freshly chopped tarragon|
|1 pound boneless, skinless chicken breasts, cubed||1 cup organic low-fat plain yogurt|
|2 1/2 tablespoons of butter, divided|
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. Makes 6 servings.
*Delicious served over rice, too.