4 Servings 20 min Cook
1 Tbsp Olive Oil
4 Half breast (fillet) Chicken Breast
1/2 Tsp Salt
1/4 Tsp Pepper
2 Tsp Garlic
1 Medium (2-1/2" dia) Onions
3 Mushroom, whole Mushrooms
1 Tbsp Wheat Flour
4 Fl oz White Wine
1/4 Cup Greek Yogurt
1/4 Cup Sour Cream
1 Cup Reduced Fat Milk
6 Oz Egg Noodles
4 Tsp Parsley
Heat ½ tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken with ¼ teaspoon of salt and a pinch of black pepper.
When the oil is heated, brown the chicken on all sides for about 2-3 minutes (it does not need to be fully cooked at this point).
Remove the chicken and set it aside on a plate.
Add the remaining oil to the skillet and cook the garlic, onions, and mushrooms.
Turn the heat to low and cook for 12-15 minutes, until the mushrooms are very soft and cooked down, stirring frequently.
Sprinkle the flour over the vegetables and stir to coat evenly.
Allow the wine to cook for about 2 minutes.
Return the previously set-aside chicken to the skillet.
Stir in the sour cream, yogurt, and milk.
Cook for an additional 5 minutes, or until the sauce thickens and the chicken is cooked through.
While the stroganoff is cooking, cook the pasta in a large pot of salted water, according to package directions for al dente.
Slice chicken and return to pan.
To serve, spoon 1½ cups of egg noodles with ¾ cup of the chicken and sauce.
Garnish with the parsley.
Recipe inspired by: https://www.