Total Time
55mins
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

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

5 5

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

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.

5 5

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.