30-Minute Chicken Stroganoff

• A1/2 tsp salt
• A1/4 tsp black pepper
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 Tbsp extra virgin olive oil
• 1 small onion, diced
• 8-oz package baby bella mushrooms, sliced
• 2 tsp minced garlic
• 1 Tbsp whole-wheat white flour
• A1/2 cup white cooking wine
• 1 cup skim milk
• 2 Tbsp light sour cream
• 2 Tbsp plain, nonfat Greek yogurt
• 6 oz whole-wheat egg noodles, dry
• 4 tsp fresh parsley, chopped

1. 1. Heat A1/2 Tbsp of olive oil in a large skillet over medium-high heat. Season the chicken with A1/4 tsp of salt and a pinch of black pepper.
2. 2. 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.
3. 3. 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.
4. 4. Sprinkle the flour over the vegetables and stir to coat evenly.
5. 5. Take the skillet off 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.
6. 6. Return the 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.
7. 7. While the stroganoff is cooking, cook the pasta in a large pot of salted water, according to package directions for al dente. Drain.
8. 8. To serve, spoon 1A1/2 cups of egg noodles with A3/4 cup of the chicken and sauce. Garnish with the parsley.

salt, black pepper, chicken breasts, extra virgin olive oil, onion, baby bella mushrooms, garlic, flour, white cooking wine, milk, sour cream, yogurt, egg noodles, parsley

Taken from www.epicurious.com/recipes/member/views/30-minute-chicken-stroganoff-58392066 (may not work)