Light Chicken Stroganoff
Source: The Austin American Statesman
Makes 4 Servings

1/2 cup dry-packed sun-dried tomatoes
1 lb boneless, skinless chicken breast cut into 1/2 inch wide strips
1 1/2 tbsp flour
1 1/2 tbsp olive oil, divided
1 medium onion, thinly sliced
1/2 lb mushrooms, thinly sliced
2 cloves garlic, minced
1/2 tsp dried thyme, crushed
1/8 tsp cayenne pepper
4 tsp cornstarch or arrowroot mixed with 2 tbsps. water
1 cup plain low-fat yogurt
1/2 cup dry white wine
2 tbsp dry sherry
1/2 cup chicken broth
1/2 tsp salt
freshly ground black pepper
8 oz medium egg noodles
2 tbsp finely minced parsley

Bring a large pot of water to the boil. In a bowl, soak tomatoes in hot water to cover until very soft, about 1 hour. Drain well, cut into strips and set aside. Dust chicken strips in flour. Heat 1 Tbsp oil in a wide non-stick frying pan over medium-high heat. Add chicken, about half at a time, and cook, lifting and turning often, until lightly browned and cooked through, about 4 minutes. Remove from the pan and set aside. When chicken has been cooked, add the remaining 1 1/2 tsp oil. Add onion and cook 5 minutes. (if onion start to stick, add a little water to the pan.) Add the mushrooms, garlic, thyme and cayenne. Cook until the mushrooms have softened, about 7 to 10 minutes. Meanwhile, stir the dissolved cornstarch into the yogurt and set aside. Add the wine and sherry to the mushrooms and cook until the liquid has almost evaporated, stir in the broth. Turn the heat to medium-low and take the pan off the heat. Stir some of the hot vegetables into the yogurt, then stir the yogurt into the pan. Add the dried tomatoes, salt and lots of black pepper. Place on the heat and stir several minutes until the sauce is lightly thickened. Stir in the chicken and heat through. Place the noodles into the boiling water and cook according to package directions. Drain. Spoon the stroganoff on top of the noodles and garnish with parsley.