A few years ago while going through one of my Taste of Home magazines, I came upon this recipe. I was looking for something to fix for dinner, and I needed to use some chicken I had in the freezer.
I decided to try this one and let me tell you, it's been a favorite since then. It's really good.
- 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
- 1-1/2 cups chicken broth
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon salt
- Pepper to taste
- 2 tablespoons all purpose flour
- 1 cup (8 ounces) sour cream
- Hot cooked noodles
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine the flour and sour cream until smooth; add to the skillet.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles, rice or mashed potatoes.