Relaxing Weekend!

Greetings!  Hope everyone has enjoyed their weekend!

Here in Mississippi it was a lovely weekend, if a little warm.  Mid to upper 80's is a bit much for October, but Wednesday begins a cooling trend that will keep us in the 60's for  at least the next week.  It's definitely Fall!

After burning brush, mowing pastures and just doing the general on the farm business, tonight I made a wonderful home-cooked meal that I thought I would share.

The recipe is Chicken Stroganoff and is adapted (slightly) from the recipe my mom sent me.

Ingredients:
1 lb Chicken, breasts, tenderloins, thigh strips, etc.
1 pkg bacon
1 cup chicken broth
3/4 cup sour cream
1/4 cup flour
1 cup diced onions
2 cups sliced mushrooms
2 tablespoons garlic
Salt and pepper to taste
2 tablespoons parsley
8oz egg noodles

Broil bacon until crisp.  Cool and dice.  Set aside.  Boil egg noodles, keep warm.

Meanwhile, in a pan, cook the chicken until no longer pink.  Remove from heat, dice into bite-sized pieces and set aside with the bacon.

In a bowl, whisk together sour cream and flour until smooth.  Add salt and pepper to taste and whisk in broth.  Set aside.

To your pan, saute the mushrooms, onions and garlic.  Add chicken and bacon to the pan and cook a few more minutes, mixing it all together really well.  Add the sour cream mixture to the pan.  It will be thin, so cook it for a few minutes to thicken.

Serve the stroganoff over egg noodles with some garlic bread and a side salad.

Happy eating!