Monday, November 3, 2008

Chicken Stroganoff

This is one of our favoite dishes. It is so good!!! A new twist on traditional stoganoff. You can even use leftover roast chicken or turkey (good for the upcoming season).

4 bacon strips
1 lb chicken, cut up
1 med. onion
2 cloves garlic
1 pkg fresh mushrooms (the original recipe calls for 2 cans mushrooms drained, but I detest canned mushrooms.)
1 1/2 cups chicken broth
1/2 tsp salt
1/8 tsp paprika
pepper to taste
1 cup sour cream
2 TBSP flour

In a skillet (I use my big electric skillet for cooking the entire recipe) cook bacon until crisp. Remove to paper towels and drain some of the drippings, reserving 2 tbsp, set bacon aside. When cool enough to touch, cut up into small pieces Cook the chicken, onion, garlic, and mushrooms until chicken is no longer pink. Add the broth, salt, paprika, pepper and bacon back in. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to boil, cook and stir for 1 minutes or until thickened. Serve over egg noodles or rice, whichever is your families preference.

Easy To Freeze:
Freeze leftovers or freeze a whole batch for a busy day. Another time saver is to buy a roast chicken (already cooked) and remove it from the bone and chop it up.