Chicken Stroganoff

• 1 12 lbs chicken tenderloins (I buy the bag of Perdue ice glazed frozen tenders)
• 14 cup flour
• 1 teaspoon garlic powder
• 1 tablespoon butter or 1 tablespoon margarine
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 1 (10 ounce) package fresh mushrooms, sliced
• 1 (10 1/2 ounce) can Healthy Request cream of chicken soup
• 12 cup water
• 1 cup low-fat sour cream

1. In a large, deep skillet or duch oven, melt the butter/marg over med heat.
2. Combine flour and garlic powder (add salt and pepper to taste) and dredge/shake chicken tenders (I put the flour mixture in a plastic bag and shake 3 tenders at a time).
3. Add chicken to skillet and saute until no longer pink and slightly browned.
4. Remove chicken from pan.
5. Add onions and saute, turning down heat.
6. Add garlic and saute until onions are soft.
7. Add mushroom slices and saute for an additional 3-4 minutes or until mushrooms start to give up their liquid.
8. Add soup and water to the pan and combine, deglazing pan.
9. Return chicken tenders to the pan, bring mixture to a boil, then turn down to low and cook for at least 5 minutes.
10. About 5 minutes from serving, add sour cream, combine, and bring back to almost a boil.
11. Serve with noodles and steamed vegetables.

chicken, flour, garlic, butter, onion, garlic, fresh mushrooms, chicken soup, water, lowfat sour cream

Taken from www.food.com/recipe/chicken-stroganoff-352259 (may not work)