Chicken Stroganoff

1. Heat 1 Tbsp of the oil in a large saucepan over medium heat./ Add the onion and cook stirring frequently, until soft, about 8 minutes. Add the green pepper, 1/2 tsp of the salt , 1/4 tsp of pepper, and the mushrooms. continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.

2. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup liquid.

3. Return pan to heat and add the remaining 1 Tbsp of oil. Season the chicken with the remaining salt and pepper. Cook the chicken until golden brown and cook through, about 5 minutes. Add it to the vegetables.

4. Pour broth and vegetable liquid into the pan and bring to a boil With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce.

5. Add the barbecue sauce, Worcestershire, mustard and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half to about 1 1/2 cups. The liquid should thicken slightly.

6. Reduce heat and whisk in sour cream. Do not let the sauce boil. Return the vegetables and chicken to the pan and simmer until heated through. Serve over rice, pasta or toast.