Chicken Stroganoff

Directions

1. 1
   In a large, deep skillet or duch oven, melt the butter/marg over med heat.
2. 2
   Combine flour and garlic powder (add salt and pepper to taste) and dredge/shake chicken tenders (I put the flour mixture in a plastic bag and shake 3 tenders at a time).
3. 3
   Add chicken to skillet and saute until no longer pink and slightly browned.
4. 4
   Remove chicken from pan.
5. 5
   Add onions and saute, turning down heat.
6. 6
   Add garlic and saute until onions are soft.
7. 7
   Add mushroom slices and saute for an additional 3-4 minutes or until mushrooms start to give up their liquid.
8. 8
   Add soup and water to the pan and combine, deglazing pan.
9. 9
   Return chicken tenders to the pan, bring mixture to a boil, then turn down to low and cook for at least 5 minutes.
10. 10
    About 5 minutes from serving, add sour cream, combine, and bring back to almost a boil.
11. 11
    Serve with noodles and steamed vegetables.