Chicken Stroganoff Fettuccine

• 4 sliced bacon
• 1 large onion, diced
• 1 lb mushroom, sliced
• 2 garlic cloves, minced
• 2 lbs boneless skinless chicken, cut into 3/4 inch pieces
• 1 cup dry red wine
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 teaspoon basil
• salt and pepper
• 4 tablespoons butter
• 4 tablespoons flour
• 1 lb fettuccine

1. In a large frying pan, fry bacon.
2. Retain grease; drain and crumble up bacon~ set aside.
3. In bacon grease, saute onion, mushrooms and garlic until tender.
4. Transfer to a 4-quart pot and add bacon.
5. Using the same frying pan, saute chicken cubes until just done (add butter or oil if necessary).
6. Transfer chicken to pot.
7. Add wine, chicken broth, oregano and basil.
8. Bring to a boil and reduce heat to simmer.
9. Add salt and pepper to taste.
10. Simmer on low heat for 30 minutes.
11. Stir occasionally.
12. Cook fettucini according to package directions.
13. Drain.
14. In a small pan, melt butter over low heat.
15. Add flour slowly, stirring until smooth.
16. Add to pot and stir into mixture until it thickens.
17. Pour over fettucini.

bacon, onion, mushroom, garlic, chicken, red wine, chicken broth, oregano, basil, salt, butter, flour, fettuccine

Taken from www.food.com/recipe/chicken-stroganoff-fettuccine-111612 (may not work)