Description
A creamy and indulgent twist on traditional beef stroganoff, featuring tender chicken, crispy bacon, and earthy mushrooms in a rich sour cream sauce served over egg noodles.
Ingredients
Scale
- Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 slices bacon, chopped
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 8 oz egg noodles, cooked
- 2 tbsp butter
Instructions
- Preparation
- Cook the egg noodles according to package instructions; set aside.
- Main Instructions
- In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
- In the same skillet, add the chicken pieces and cook until browned, about 5-7 minutes. Remove and set aside.
- Add butter to the skillet, then sauté onions and mushrooms until softened, about 5 minutes. Add garlic and cook for another minute.
- Sprinkle flour over the mixture and stir for 1 minute.
- Gradually whisk in chicken broth, bring to a simmer, and cook until thickened.
- Stir in sour cream, salt, and pepper. Return chicken and bacon to the skillet, heat through.
- Serve over egg noodles.
Notes
For extra decadence, top with additional sour cream and chopped parsley. Ensure sour cream is added off heat to prevent curdling.
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 28g