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.
Take the skillet off of the heat and deglaze it with the cooking wine, scraping the bottom of the skillet with a wooden spoon.
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.