Chicken Stroganoff
Page last modified on: May 9, 2011
Delicious over noodles or rice, this hearty, savory dish is just right on a cool spring night.
Ingredients
| 1 12oz. package wide egg noodles* | 1/4cup flour |
| 1tablespoon olive or vegetable oil | 1cup chicken stock |
| 1 onion, thinly sliced | 2tablespoons cider vinegar |
| 2 cloves of garlic, minced | 1/2cup chopped parsley |
| 1/4cup thinly sliced mushrooms | 2teaspoons freshly chopped tarragon |
| 1pound boneless, skinless chicken breasts, cubed | 1cup organic low-fat plain yogurt |
| 2 1/2tablespoons of butter, divided |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
