Ingredients
4 bacon strips, diced1 pound boneless skinless chicken breasts, cut into 1/4-inch strips1 medium onion, chopped2 jars (4-1/2 ounces each) sliced mushrooms, drained2 garlic cloves, minced1-1/2 cups chicken broth1/2 teaspoon salt1/8 teaspoon paprikaPepper to taste2 tablespoons all-purpose flour1 cup sour creamHot cooked noodlesAdditional paprika, optional
Preparation
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 until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.
