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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came up with this recipe, a variation on beef Stroganoff, as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who enjoys noodles, but even our 9-year-old son will have more when they're topped with the creamy chicken. Ingredients:
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 king arthur unbleached all-purpose flour |
1 cup (8 ounces) sour cream |
hot cooked noodles |
additional paprika, optional |
Directions:
1. In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
2. 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.
3. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with paprika if desired. Yield: 4 servings.
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