Chicken Stroganoff

• 4 bacon strips, diced
• 1 lb. boneless skinless, chicken breasts, but into 1/4 inch strips
• 1 medium onion, chopped
• 2 jars (4 1/2 oz. each) sliced mushrooms, drained
• 1 1/2 C. chicken broth
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/8 tsp. paprika
• Pepper to taste
• 2 Tbsp. all-purpose flour
• 1 C (8 oz.) sour cream
• Hot cooked noodles
• Additional paprika, optional

1. In a skillet, cook bacon until crisp.
2. Drain, reserving 2 Tbsp. drippings; set bacon aside.
3. In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink.
4. Add the broth, garlic, salt, paprika, pepper and bacon.
5. Cover and simmer for 10 minutes.
6. Combine flour and sour cream until smooth; add to the skillet.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Serve over noodles.
9. Sprinkle with paprika if desired. Serves 4.

bacon, boneless skinless, onion, mushrooms, chicken broth, garlic, salt, paprika, pepper, flour, sour cream, noodles, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142326 (may not work)