Harley's Chicken Stroganoff

Ingredients:
4 bacon strips, diced (I used the already cooked picnic bacon found in the condiment isle)
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 salt
1/8 teaspoon paprika
Pepper to taste
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles
Additional paprika, optional

Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. (I melted a bit of butter in the pan since there were no drippings from the bacon) In the 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 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. Sprinkle with paprika if desired. Yield: 4 – 6 servings.