| 1 | In a bowl, soak tomatoes in hot water until very soft, about 1 hour. |
| 2 | Drain well, cut into strips and set aside. |
| 3 | Dust chicken strips in flour. |
| 4 | Heat 1 tablespoon oil in a wide non-stick frying pan over medium heat. |
| 5 | Add chicken, about half at a time, and cook, lifting and turning often, until lightly brown. |
| 6 | Remove from pan, and set aside. |
| 7 | Set a large pot of water to boil. |
| 8 | Add remaining 1 ?teaspoons oil to frying pan. |
| 9 | Add onion and cook 5 minutes. |
| 10 | (if onions start to stick, add a little water to the pan) add the mushrooms, garlic, thyme and cayenne pepper. |
| 11 | Cook until the mushrooms have softened. |
| 12 | Meanwhile, stir the dissolved cornstarch into the yogurt, set aside. |
| 13 | Add the wine and sherry to the mushrooms and cook until the liquid has almost evaporated; stir in the broth. |
| 14 | Turn the heat to meduim-low and take the pan off the heat. |
| 15 | Stir some of the hot vegetables into the yogurt, then stir the yogurt into the pan. |
| 16 | Add the dried tomatoes, salt and lots of pepper. |
| 17 | Place on the heat and stir several minutes until the sauce is lightly thickened. |
| 18 | Stir in the chicken and heat through. |
| 19 | Place noodles in the boiling water and cook according to package directions. |
| 20 | Drain. |
| 21 | Spoon the stroganoff on top and garnish with a little chopped parsley if desired. |
| 22 | Makes 4 servings. |
| 23 | notes : i used non-fat yogurt, worked great. |
| 24 | But i did use more olive oil. |
| 25 | recipe by: sunset diabetic cookbook |
