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Saturday, November 13, 2021

Chicken Stroganoff




Chicken Stroganoff


4 bacon strips, diced

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

1 medium onion, chopped

2 jars (4-1/2 ounces each) sliced mushrooms, drained

2 garlic cloves, minced

1-1/2 cups chicken broth

1/2 teaspoon salt

1/8 teaspoon paprika

Pepper to taste

2 tablespoons all-purpose flour

1 cup sour cream

Hot cooked noodles


In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles.