Spicy Wild Mushroom And Chicken Stroganoff Recipes

SPICY WILD MUSHROOM AND CHICKEN STROGANOFF

Spicy Wild Mushroom and Chicken Stroganoff image

This is another recipe I tried from the Better Homes and Gardens 2008 Annual Recipes Cookbook. I like the little bit of smoky heat the chipotles give the sauce. I did use low-fat sour cream instead of the fat-free and it came out fine.

Provided by cookCol

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces low-fat sour cream (or fat-free)
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 cup beef broth
2 teaspoons canned chipotle chiles in adobo, finely chopped
2 tablespoons olive oil
1 medium sweet onion, halved and thinly sliced
1 lb assorted fresh mushrooms, sliced (cremini, oyster, stemmed shiitake or button)
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1 lb boneless skinless chicken breast half, cut into bite-size pieces
3 cups hot cooked egg noodles
chopped fresh parsley (optional)

Steps:

In small bowl combine sour cream, flour, tomato paste and Worcestershire sauce. Stir in broth and chipotle peppers. Set aside.
In a very large skillet heat 1 T. oil over medium-high heat; add onion and mushrooms.Cook stirring frequently, until onion is tender and most of liquid has evaporated.
Meanwhile in medium bowl combine seasoned salt, pepper and paprika.
Add chicken; toss to coat.
Add chicken to skillet with remaining 1T. oil. Cook and stir until chicken is browned.
Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat and cook 2 minutes more.
Serve over egg noodles and top with additional sour cream and parsley, if desired.

Nutrition Facts : Calories 326.1, Fat 12.1, SaturatedFat 4.1, Cholesterol 82, Sodium 191.1, Carbohydrate 29.6, Fiber 2.3, Sugar 3.4, Protein 25.4

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