2 bacon strips
1/2 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
1/2 onion, finely chopped
1/2 cup sliced mushrooms
2/3 cup chicken broth
1 garlic clove, crushed with the side of a knife
1/4 teaspoon salt
Pinch paprika
Generous dash pepper
1/2 cup sour cream
1 tablespoon flour
Hot cooked noodles

In a skillet, cook bacon until crisp. Drain; reserving 2 tablespoons drippings. Dice; set aside.
In the reserved drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink and the mushrooms have exuded their liquid. Add the broth, garlic, salt, paprika, pepper and cooked bacon. Cover and simmer slowly for 10 minutes.
Combine sour cream and flour until smooth; add to the skillet. Bring almost to a boil; cook and stir 2 minutes or until thickened. Serve over hot, cooked noodles.
Serving quantity: Serves 2.