Chicken Stroganoff

Ingredients:

• 2 tablespoons of vegetable oil
• 4 boneless, skinless chicken breast halves (about 450g), cut into strips
• 2 cups thinly sliced ​​mushrooms (about 170 g)
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (300 g) of chicken cream soup
• 0.5 tbsp. plain low-fat yogurt
• 1/4 cup water
• 4 cups medium egg noodles, boiled without salt
• Paprika

Preparation:

1. Heat 1 tablespoon of vegetable oil in a 25 cm (9 in) skillet over medium-high heat. Add the chicken and cook, stirring frequently, until well browned. Remove the chicken from the skillet.
2. In the same skillet, heat the remaining oil over medium heat. Add the mushrooms and onion and cook until softened.
3. Combine the soup, yogurt, and water in a skillet and bring to a boil. Return the chicken to the skillet. Reduce the heat to low. Simmer until the chicken is cooked through. Sprinkle with paprika, if desired. Serve the chicken in the sauce with noodles.