Chicken Stroganoff

• boneless skinless chicken breast↗1 lb

  thinly sliced

• fresh mushrooms↗1 lb

  sliced

• large onion↗1

  chopped

• minced fresh parsley1⁄3 cup
• garlic cloves↗2

  minced

• olive oil↗2 tablespoons
• flour↗1 1⁄2 tablespoons
• water↗1⁄2 cup
• dry white wine↗1⁄2 cup
• marjoram↗1 pinch
• salt & freshly ground black pepper

  to taste

• plain yogurt↗1 cup
• cooked egg noodles↗4 cups

Step-by-step instructions

1. 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. 2

   Add the chicken and the remaining oil to the skillet. Sauté, stirring frequently, until chicken is done.

3. 3

   Sprinkle the flour over the chicken and continue cooking, stirring constantly, until flour is browned.

4. 4

   Add the water, wine, marjoram, salt and pepper. Cook and stir until slightly thickened.

5. 5

   Reduce heat to low; cover and simmer for about 10 minutes.

6. 6

   Return the onion and mushroom mixture to the skillet. Stir to combine.

7. 7

   Let simmer for about 2 more minutes.

8. 8

   Just before serving stir in the yogurt.

9. 9

   Serve over egg noodles.