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Chicken Stroganoff is a lovely variation of the well-known and famous Beef Stroganoff.

 

Beef or chicken, frankly, this dish is amazing.

Just imagine – tender chunks of meat covered with flavorful creamy sauce served over hot noodles.

 

And I haven’t told you everything yet.

Ladies and gentlemen… there’s bacon!

See?

You just have to make this…
 
 

This is what you need.

Plus noodles.

 
 

1. First, chop the leek.

You can also use onion instead.

 
 

2. Cut the skinless and boneless chicken breast into strips or cubes, whatever you prefer.

 

I parted that chicken myself.

Early in the morning.

There’s nothing like parting a chicken while drinking coffee early in the morning.

There’s certain magic to it.

Horror magic.

 
 

3. In a large non-stick skillet or pan, fry the slices of bacon over medium heat…

 
 

… until crisp.

 

4. Remove the bacon from the pan and cut it into small chunks (or crumble it).

 
 

5. Add the leek to the drippings in the pan.
 
 

6. Then add the chicken cubes/strips.

 
 

7. Sauté together for about 6 minutes, stirring frequently.

 
 

8. Now we need our spices: ground black pepper, red paprika, pressed or minced garlic cloves, and salt.

 
 

9. Throw all the spices into the chicken-leek mixture. Add the bouillon and bacon.

 

10. Bring the mixture to a boil. Then cover, reduce heat, and let simmer for about 10 minutes.

 

You may want to transfer the whole mixture into a smaller pot if you don’t have a lid that large.

 
 

11. In the meantime you can cook the noodles.

 

12. Also, in a small bowl, combine the sour cream and the flour and stir until smooth.

 
 

13. Add the sour cream mixture to the pan/pot. Bring to a boil.

 

14. Then reduce heat and let simmer for about 2 minutes, stirring constantly.

Your sauce will become thicker and creamier.

 
 

Serve your Chicken Stroganoff over hot noodles.

 

Enjoy, dear friends.

 

(This recipe was adapted from ivillage.com and make 2 portions.)

 

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