Spicy Wild Mushroom and Chicken Stroganoff

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>i live in rochester, ny. I am the office manager for a pediatric dentist here in rochester, a job i've been doing for 15 years. I love to read, and cook and read cookbooks. I also love sports, baseball and football especially. Go Giants!!!!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes