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 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
- 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 with noodles. Sprinkle with paprika if desired. Yield: 4 servings.
Originally published as Chicken Stroganoff in Taste of Home June/July 1999, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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