Chicken Stroganoff

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

"A friend gave me this recipe, and I modified it to be a bit healthier" - Carrie Kohler, Olympia, Washington

Ingredients

• 4 turkey bacon slices
• 1 1/2 cups chopped onion
• 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
• 1 1/2 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 garlic cloves, minced
• 1 (8-ounce) carton reduced-fat sour cream
• 2 tablespoons all-purpose flour
• 4 cups hot cooked medium egg noodles

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan; crumble.
3. Add onion and chicken to drippings in pan; sauté 6 minutes.
4. Add bacon, broth, salt, pepper, paprika, and garlic; bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes.
6. Combine sour cream and flour, stirring until smooth.
7. Add sour cream mixture to pan, and bring to a boil.
8. Reduce heat, and simmer 2 minutes, stirring constantly.
9. Serve over egg noodles.

Yield: 4 servings (serving size: 1 cup stroganoff and 1 cup noodles)