Spicy Wild Mushroom and Chicken Stroganoff |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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) |
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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