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.

• Ready In: 40 mins
• Serves: 6

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.