4 slices bacon (I prefer the thin, center cut Oscar Mayer bacon)
1 pound boneless, skinless chicken breasts, cut into 1/4" strips (or chicken tenders, cut into strips)
1 medium onion, chopped(about 1/2 c.)
2 (4 1/2 ounce) cans mushrooms pieces & stems, drained (I use fresh mushrooms, sliced)
1 1/2 cups chicken broth (may use bouillon)
2 cloves garlic, minced
1/8 teaspoon paprika
2 Tablespoons flour
1 (8 ounce) container sour cream
salt and pepper to taste
In skillet, cook bacon until crisp.
Drain, reserving 2 Tablespoons drippings; set aside.
In drippings, cook chicken, onions and mushrooms until chicken is no longer pink.
Crumble the cooled bacon.
Add broth, garlic, paprika, and crumbled bacon to the skillet.
Cover and simmer 10 minutes.
Combine flour with a little of the broth in the pan; whisk into skillet until smooth.
Bring to boil; cook and stir 2 minutes or until thickened.
Turn off heat and stir in sour cream until incorporated throughout.
Add salt and pepper and taste to adjust seasonings.
Serve over hot noodles.
Sprinkle with additional paprika if desired.
Yield 4 servings