INGREDIENTS

INSTRUCTIONS

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 T 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 t oil. Add onion anc 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 yegurt, 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.
From The Austin American Statesman  typed by jessann :)
Posted to MM-Recipes Digest V3 #349
From: jessann doe <jessann@texas.net>
Date: Sat, 21 Dec 1996 09:56:07 -0600

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