Ingredients Jump to Instructions ↓

  1. 4 bacon strips, diced

  2. 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

  3. 1 medium onion, chopped

  4. 2 jars (4-1/2 ounces each ) sliced mushrooms, drained

  5. 1-1/2 cups chicken broth

  6. 2 garlic cloves, minced

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon paprika Pepper to taste

  9. 2 tablespoons all-purpose flour

  10. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream Hot cooked noodles Additional paprika, optional

Instructions Jump to Ingredients ↑

  1. 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 the broth, garlic, 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.


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