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.
