Chicken Stroganoff

This is easy and lower in calories than regular stroganoff. I substituted Greek yogurt for sour cream.  Great for a quick weeknight meal!







12 oz cooked Egg noodles
1 small onion finely chopped
8 oz mushrooms, cleaned and sliced
1 tablespoon olive oil
1 tablespoon butter
1 lb boneless chicken breasts, seasoned with pepper and garlic powder cut into small pieces
2 tablespoons flour
1 cup low salt chicken broth
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1/2 cup plain Greek yogurt
Chopped parsley

• Heat olive oil over medium high heat.  Add onions and mushrooms, and saute until soft.  Remove vegetables from pan, and set aside
• Melt butter and add chicken. Cook until chicken is fully cooked through
• Sprinkle flour into the pan
• Add chicken broth, worcestershire sauce and balsamic vinegar.  
• Whisk and bring to a simmer.  Cook until the sauce begins to thicken
• Add onions and mushrooms back in.  Reduce to low heat
• Stir in Greek yogurt
• Place chicken mixture over egg noodles, and sprinkle with parsley

-Queenie Cuisine