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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I tried to make this dish a little healthier by using olive oil instead of butter and yogurt instead of sour cream, and it's pretty tasty. Ingredients:
1 lb boneless skinless chicken breast, thinly sliced |
1 lb fresh mushrooms, sliced |
1 large onion, chopped |
1/3 cup minced fresh parsley |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 1/2 tablespoons flour |
1/2 cup water |
1/2 cup dry white wine |
1 pinch marjoram |
salt & freshly ground black pepper, to taste |
1 cup plain yogurt |
4 cups cooked egg noodles |
Directions:
1. In a large skillet over medium heat, sauté the onions, mushrooms, garlic, and parsley in 1 tablespoon of the olive oil until onions are translucent. Remove from skillet and set aside.
2. Add the chicken and the remaining oil to the skillet. Sauté, stirring frequently, until chicken is done.
3. Sprinkle the flour over the chicken and continue cooking, stirring constantly, until flour is browned.
4. Add the water, wine, marjoram, salt and pepper. Cook and stir until slightly thickened.
5. Reduce heat to low; cover and simmer for about 10 minutes.
6. Return the onion and mushroom mixture to the skillet. Stir to combine.
7. Let simmer for about 2 more minutes.
8. Just before serving stir in the yogurt.
9. Serve over egg noodles.
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