Chicken Stroganoff

"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."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
55mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.
  • Add the chicken and the remaining oil to the skillet. Sauté, stirring frequently, until chicken is done.
  • Sprinkle the flour over the chicken and continue cooking, stirring constantly, until flour is browned.
  • Add the water, wine, marjoram, salt and pepper. Cook and stir until slightly thickened.
  • Reduce heat to low; cover and simmer for about 10 minutes.
  • Return the onion and mushroom mixture to the skillet. Stir to combine.
  • Let simmer for about 2 more minutes.
  • Just before serving stir in the yogurt.
  • Serve over egg noodles.

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Reviews

  1. I made this exactly as is, other than using fresh thyme instead of marjoram, simply because I have a lot of it in the garden!! ah, and I served on rice, to soak up the wonderful sauce! very good and much enjoyed, a nice easy recipe that tastes wonderful!!! Thank you Patsy Mae, made for I Recommend tag game
     
  2. So easy and delicious. Almost didn't have leftovers because the hubby wanted thirds!!! I made this exactly as posted and wouldn't change a thing in the future. This recipe is going directly into the favorites cookbook! Thanks for posting.
     
  3. I think I have made this twice. First time I substituted soy sour cream for the yogurt since hubby is LI. This time I used the yogurt. It was so yummy and I was able to stretch it into 6 servings to save on calories even more. I only had 8 oz of mushrooms and so I left the onions and mushrooms in for the rest of the steps. Very tasty. I did have to add a garlic pepper seasoning at the end because I didn't season enough before. It was a big hit.
     
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Tweaks

  1. I think I have made this twice. First time I substituted soy sour cream for the yogurt since hubby is LI. This time I used the yogurt. It was so yummy and I was able to stretch it into 6 servings to save on calories even more. I only had 8 oz of mushrooms and so I left the onions and mushrooms in for the rest of the steps. Very tasty. I did have to add a garlic pepper seasoning at the end because I didn't season enough before. It was a big hit.
     

RECIPE SUBMITTED BY

I'm a software engineer living in Wilmington, Delaware. I'm originally from the South (north Florida), so I was raised on good old Southern cooking. I started cooking when I was 7 and have always loved to experiment and put my own twist on the dishes I make. While traveling and living in different places I've discovered a number of wonderful cuisines - Cuban, Thai, Greek, Indonesian, Indian, et al. I have a few dishes from each cuisine that I do really well. I love to experiment with recipes. One of my favorite things to do is figure out how a dish I like is made. If I have something at a restaurant that I really like I'll experiment at home until I come up with a creditable equivalent. It's great to be a member of this community. Where else could you find recipes from people living in every corner of the world? I love it! All of the recipes I've posted here are original unless stated otherwise in the description.
 
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