Chicken Stroganoff

Ingredients:
4 bacon strips, diced
1 pound boneless skinless chicken breasts, cut into 1/4 inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon paprika
1/8 teaspoon salt
Pepper to taste
2 tablespoons all purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine the 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.

Result:
I left out the mushrooms and used fat free sour cream and it worked. Also used a touch more paprika and garlic. Yummy!