Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breast or thigh meat
  • cut into 1-inch pieces
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms
  • sliced
  • 1 onion
  • chopped
  • 2 cloves garlic
  • chopped
  • 2 tablespoons flour
  • 1 1/2 cups skim milk
  • 1 1/2 cups chicken stock
  • 1 pound egg noodles or whole wheat pasta
  • 3/4 cup Greek yogurt
  • Chives
  • for topping

Instruction

  • Season the chicken liberally with salt and pepper
  • Heat a large Dutch oven or heavy-bottomed pot over high heat
  • Once hot, add enough olive oil to coat the bottom of the pot
  • Add the chicken and sear about 3 minutes per side
  • Remove chicken to a plate and reserve
  • Add some more olive oil to the pot and heat over high
  • Once hot, add the mushrooms; cook until brown, stirring occasionally
  • Season with salt and pepper
  • Turn the heat to down to medium
  • Add onions and sweat (add a little more olive oil here if the pan seems dry
  • ) After a few minutes, add the garlic and sauté for a minute or two, just until the garlic is fragrant
  • Sprinkle in the flour and stir
  • Cook the flour for a few minutes, while stirring, to prevent it from burning
  • Slowly pour in the milk then the chicken stock, stirring continuously to prevent lumps
  • Add the chicken back into the pot and turn the heat to low
  • Cook at a low simmer for about 25-30 minutes or until the sauce thickens and chicken is fully cooked
  • While the stroganoff cooks, boil the egg noodles to package directions
  • When you're ready to serve, stir in the Greek yogurt
  • Serve the stroganoff over the egg noodles and garnish with some fresh chives
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