Chicken Stroganoff

I really thought I had already posted this recipe….such a great one!  We love it.

4 bacon strips, diced
1pd boneless, skinless chicken breasts cut into 1/4 inch strips (really I just use chicken breast tenders most of the time cause I’m lazy and don’t feel like cutting!)
1 medium onion, chopped
2 jars (4 1/2 oz each) sliced mushrooms, drained (Nic – don’t freak.  You can use fresh I’m sure 🙂
1 1/2 cups chicken broth
2 garlic cloves, minced (again, I’m lazy and just use minced garlic from the jar)
1/2 tsp salt
pepper to taste
2 tbsp flour
1 cup sour cream
Hot cooked noodles (I usually use broad egg noodles, but you can use whatever)

In a skillet, cook bacon until crisp.  Drain, reserving 2 tbsp 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, 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 over noodles.