Ingredients
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1 lb fresh mushrooms, sliced
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1 large onion, chopped
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1/3 cup minced fresh parsley
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2 garlic cloves, minced
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2 tablespoons olive oil
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1 1/2 tablespoons flour
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1/2 cup water
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1/2 cup dry white wine
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1 pinch marjoram
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salt & freshly ground black pepper, to taste
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1 cup plain yogurt
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4 cups cooked egg noodles
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1 lb boneless skinless chicken breast, thinly sliced
Instructions
- 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.