Chicken Stroganoff

So I made this since D had to work. For some reason, I always make a stroganoff type dish when I have to cook. This one was by far the easiest. First, it involved 1 pot and 1 pan. Second, I cut the onions and the chicken while the bacon was cooking, and prepped everything else while the chicken was cooking. So it came together easily.

Taste- Very rich. I liked it a lot. D had it lukewarm. He commented on the bacon (it was good). I made Broccoli with Shallots to go with.

Chicken Stroganoff

Photo by ALB

Ingredients

4 turkey-bacon slices (used center-cut bacon)
1 1/2 cups chopped onion (I used 1 onion, it came about 1 to 1.25 C)
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 garlic cloves, minced (I used 6)
1 (8-ounce) container reduced-fat sour cream
2 tablespoons all-purpose flour
4 cups hot cooked medium egg noodles

Preparation
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and chicken to drippings in pan; sauté 6 minutes. Add bacon, broth, salt, pepper, paprika, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Combine the sour cream and flour, stirring until smooth. Add sour cream mixture to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring constantly. Serve over egg noodles.
Yield: 4 servings (serving size: 1 cup stroganoff and 1 cup noodles)

CALORIES 514 (25% from fat); FAT 14.1g (sat 6.4g,mono 4.3g,poly 1.7g); IRON 2.4mg; CHOLESTEROL 162mg; CALCIUM 154mg; CARBOHYDRATE 53.3g; SODIUM 770mg; PROTEIN 41.1g; FIBER 3.1g

Cooking Light, APRIL 2003