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Chicken Stroganoff

Chicken Stroganoff
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.
4 ServingsPrep/Total Time: 30 min.

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 all-purpose flour
  • 1 cup (8 ounces) sour cream
  • Hot cooked noodles
  • Additional paprika, optional

Directions

  • 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 for 2 minutes or until thickened. Serve
© Taste of Home 2013

2 of 2

Chicken Stroganoff (continued)

Directions (continued)

  • with noodles. Sprinkle with paprika if desired. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013