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    You are in: Home / Recipes / Spicy Wild Mushroom and Chicken Stroganoff Recipe
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    Spicy Wild Mushroom and Chicken Stroganoff

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    cookCol's Note:

    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.

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    Units: US | Metric


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

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    Nutritional Facts for Spicy Wild Mushroom and Chicken Stroganoff

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 326.0
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 4.1 g
    Cholesterol 82.0 mg
    Sodium 191.1 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 2.3 g
    Sugars 3.3 g
    Protein 25.4 g

    The following items or measurements are not included:

    chipotle chiles in adobo

    seasoning salt

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