Chicken Stroganoff

• 4 boneless skinless chicken breast halves
• 1 medium sized white onion
• 1 tablespoon minced garlic (more or less to taste)
• 1 cup all-purpose flour
• 1 tablespoon Season-All salt
• 1 (10 1/2 ounce) can99% fat-free cream of mushroom soup
• 1 (16 ounce) container light sour cream
• 2 -3 tablespoons olive oil
• 1 (8 ounce) packagesmall italian brown button mushrooms or 1 (8 ounce) package baby portabella mushrooms
• salt and pepper

1. wash and cube chicken into 1" pieces
2. mix flower an season all salt and pepper in a bag and use to coat chicken.
3. pour 2 to 3 tsp of olive oil in a saute or frying pan (enough to cover the bottom) and add the garlic and let it cook for a minute over a medium low flame then add the chicken cook until golden brown (be careful not to turn the chicken too much) drain off excess oil if any is left in the pan.
4. while the chicken is cooking thinly slice the mushrooms and the onion and in a separate pan add a little olive oil and saute until the onion turns clear
5. add the cooked mushrooms and onion to the chicken with the can of mushroom soup and the sour cream and bring it to a simmer stirring regularly add more pepper if desired
6. serve over wide egg noodles and enjoy.

chicken, white onion, garlic, flour, seasonall, sour cream, olive oil, italian brown button mushrooms, salt

Taken from www.food.com/recipe/chicken-stroganoff-430849 (may not work)