Chicken Stroganoff
  • Servings: 4 servings
  • 4 bacon strips, diced
  • 1 lb. boneless, skinless chicken breasts, cut into 1/4" strips
  • 1 medium onion, chopped
  • 2 (4 1/2 oz.) cans mushrooms pieces & stems, drained
  • 1 1/2 c. chicken broth
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/8 tsp paprika
  • pepper to taste
  • 2 Tb. flour
  • 1 (8 oz.) container sour cream
  1. In skillet, cook bacon 'til crisp. Drain, reserving 2 Tb drippings; set aside. In drippings, cook chicken, onions & mushrooms 'til chicken is no longer pinkl. Add broth, salt, garlic, paprika, pepper & bacon. Cover & simmer 10 minutes. Combine flour & sour cream until smooth; add to skillet. Bring to boil; cook & stir 2 minutes or 'til thickened. Serve over hot noodles. Sprinkle with paprika if desired.
Ever thought of chicken stroganoff? Here's another recipe I found in the TOH June/July '99 magazine that turned out to be a very delicious surprise and gets repeated requests. It was submitted by Laura Schimanski from Coaldale, Alberta. Again this was a runner-up recipe. I think it should have been the first place recipe! Enjoy!