Chicken Stroganoff

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600550

We like this dish over egg noodles (like Beef Stroganoff) or even a Mushroom Pasta-Roni, but the original recipe calls for wild rice.

2 slices bacon, sliced

• 1 pound boned, skinned chicken
• 2 leeks (about 1 lb. total)
• 1 tablespoon olive oil
• 3 cloves garlic, peeled and minced
• 8 ounces mushrooms, rinsed, stem ends trimmed, and sliced
• 1/2 cup dry white wine
• 3 oz neufchatel cream cheese
• 1 tablespoon soy sauce
• Pepper
• Grated parmesan cheese to top

Preparation

1. Rinse chicken and pat dry; cut into 1-inch chunks. Trim and discard root ends, tough green tops, and tough outer layers from leeks. Split leeks in half lengthwise and rinse well under running water, flipping layers to release grit; slice crosswise.

2. Saute bacon in large frying pan. When starting to brown~ add chicken and stir until no longer pink in the center (cut to test), about 7 minutes. With a slotted spoon, transfer bacon & chicken to a rimmed plate or bowl. Reduce heat to medium and add leeks and garlic to pan; stir until leeks are limp, about 5 minutes. Add mushrooms and stir until mushrooms are browned and have released their juices, about 5 minutes. Add neufchatel cheese and stir until melted, then add wine and bring to a simmer, scraping bottom of pan to release any browned bits.

3. Return chicken to pan. Add soy sauce and simmer, stirring occasionally, until liquid is slightly thickened, 2 to 3 minutes. Add salt and pepper to taste.

4. Serve over rice or noodles, with a sprinkle of parmesan cheese to top.