Cut chicken breasts into bite-sized pieces. 1-inches each will do.
Season chicken with garlic powder, and salt and pepper. Set aside.
Cook bacon until crisp in a large pan or skillet. I usually cut the bacon into 1-inch pieces before cooking, but you can also cook them whole. Drain the fat, reserving 2 tablespoons. Set bacon aside.
Cook the chicken in the bacon grease, on both sides.
When done, add the mushrooms and stir.
Add the onions. Stir until the onions are translucent, and the mushrooms are done.
Pour in the Worcestershire sauce. Add the beef broth to the pan. Add salt and pepper. Then add the dijon mustard.
Add the sour cream.
Add the cooked bacon pieces.
Cover and simmer stroganoff for 10 minutes.
Garnish the creamy chicken stroganoff sauce with parsley.
Serve over egg noodles or brown rice.
Enjoy!
Video
Notes
If you love beef stroganoff, you're going to fall in love with this creamy chicken stroganoff.