Chicken Stroganoff (Leon)

1 ½ lbs. to 2 lbs. boneless, skinless chicken breast

¾ cup Chicken Marinade (Stubbs Chicken Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms, washed, trimmed, and sliced

1 medium onion—minced (about ¾ cup)

2 TBS. Vidalia Onion Vinaigrette Salad Dressing

1 small garlic clove-minced

1 tsp. salt

½ tsp. curry powder

1 ½ tsp.  Hickory Smoke Liquid

1 can (10 ½ oz.) chicken broth—condensed

1 can (10 ½ oz. ) Cream of Chicken Soup

4 TBS. flour

1 cup sour cream

3 to 4 cups hot cooked egg noodles

Preparation:  The day before, trim any fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in zip lock bag and pour in ¾ cup chicken marinade.  Marinade chicken in refrigerator overnight.  Turn bag over 3 to 4 times.

Cooking Instructions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir until onion and mushrooms are tender.  Then remove from skillet.  In same skillet cook meat with marinade juice until light brown.   Reserving 1/3 cup of broth, stir in remaining can of broth.  Add vinaigrette salad dressing, garlic, salt, curry powder, liquid hickory smoke and simmer for 10 minutes.  Stir in Cream of Chicken Soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put in crock pot and cook for 4 to 5 hrs.  Serve over hot cooked egg noodles.