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Spicy Wild Mushroom and Chicken Stroganoff

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“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.”
READY IN:
40mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In small bowl combine sour cream, flour, tomato paste and Worcestershire sauce. Stir in broth and chipotle peppers. Set aside.
  2. 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.
  3. Meanwhile in medium bowl combine seasoned salt, pepper and paprika.
  4. Add chicken; toss to coat.
  5. Add chicken to skillet with remaining 1T. oil. Cook and stir until chicken is browned.
  6. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat and cook 2 minutes more.
  7. Serve over egg noodles and top with additional sour cream and parsley, if desired.

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