Chicken Bacon Stroganoff Recipes

CHICKEN STROGANOFF

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. , In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. , Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.

CHICKEN LIVERS AND BACON STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add noodles, and cook until tender, about 8 minutes.
• Drain, and set aside.While the noodles are getting started, cook the bacon in a large heavy skillet until tender.
• Remove bacon from skillet leaving the grease in the skillet if desired.
• In the same skillet have sufficient bacon grease and/or olive oil to make about 3 tablespoons.
• Add onions, and cook over medium heat, stirring until tender, about 5 minutes.
• Add mushrooms, and continue cooking for a few minutes, until starting to brown.
• Add the chicken livers and garlic; season with paprika, salt, and pepper.
• Add the bacon, broken/cut into small pieces back to the skillet, and cook all these ingredients for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center.
• Do not overcook because the livers will become tough and leathery.
• Remove the skillet from the heat, and gradually whisk in the sherry or apple juice, then the sour cream until well blended.
• Serve over noodles.
• . 4 oz noodles and 4 oz livers per serving.

KETO CHICKEN BACON STROGANOFF

Steps:

• 1. In a large skillet, fry bacon until desired crispness. Remove bacon. Crumble and set aside. Drain all but 1 tablespoon of bacon grease from skillet. 2. Over medium heat, saute onions in skillet with reserved bacon grease until softened, 3-4 minutes. Add garlic during last minute. 3. Add chicken broth, sour cream, parsley, paprika, salt, and pepper to skillet. Whisk until mixture is smooth. 4. Add chicken and crumbled bacon. Increase heat to medium high. Cook until mixture comes to a boil. Decrease heat to medium. Cook, stirring occasionally, until mixture is heated through. 5. Sprinkle xanthan gum over mixture. Stir to combine. Simmer until mixture thickens, 3-4 minutes. 6. Serve immediately. Top with additional parsley, if desired.

CHICKEN & BACON STROGANOFF

Steps:

• Pre-heat the oven to 180^c. Pan fry the bacon (no oil) until fat is translucent, then transfer the pan into the oven and bake until bacon starts to crispen
• In a new pan, melt the butter until it starts to bubble and then add the onions. Fry until the soften, and add the garlic. Cook for 1 min and add the mushrooms. Once mushrooms have softened, empty pan into separate bowl and leave to one side.
• In the same pan, add a drizzle of oil and heat. Add the chicken & cook through - adding salt & pepper, and the smoked paprika (around 2 tsp) and stir in.
• Return mushrooms, onion & garlic to the pan with the chicken and stir together. Add more smoked paprika is desired, pepper and a splash of Lea & Perrins (Worcestershire sauce) and stir together.
• Once coated, add Dijon mustard, tomato puree & double cream, stir together and lower heat to cook down for a few minutes. Add stock slowly, stirring in between pouring.
• Add the crispy bacon & small handful of fresh parsley and stir through. In a separate bowl, wilt the fresh spinach in some boiling water for a couple of minutes. Cook the rice. (For a little boost of flavour, put the pan in the oven, cover, and bake while the rice is cooking.)
• Serve on a pre-warmed plate and sprinkle fresh parsley over the Stroganoff - and grab a spoon!

CHICKEN STROGANOFF

Steps:

• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
• Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
• Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.

CHICKEN STROGANOFF

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

CHICKEN STROGANOFF FETTUCCINE

Steps:

• In a large frying pan, fry bacon.
• Retain grease; drain and crumble up bacon~ set aside.
• In bacon grease, saute onion, mushrooms and garlic until tender.
• Transfer to a 4-quart pot and add bacon.
• Using the same frying pan, saute chicken cubes until just done (add butter or oil if necessary).
• Transfer chicken to pot.
• Add wine, chicken broth, oregano and basil.
• Bring to a boil and reduce heat to simmer.
• Add salt and pepper to taste.
• Simmer on low heat for 30 minutes.
• Stir occasionally.
• Cook fettucini according to package directions.
• Drain.
• In a small pan, melt butter over low heat.
• Add flour slowly, stirring until smooth.
• Add to pot and stir into mixture until it thickens.
• Pour over fettucini.

CHICKEN STROGANOFF I

Steps:

• In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
• In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
• Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

BEEF & BACON STROGANOFF

Steps:

• In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Meanwhile, cook noodles according to package directions; drain., Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.

CHICKEN AND MUSHROOM STROGANOFF

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken, mushrooms and onion to skillet; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
• Add milk, hot water and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
• Uncover; add cream cheese and continue to cook, while stirring, an additional 2 to 3 minutes or until cheese is melted.

SKILLET CHICKEN STROGANOFF

Steps:

• In small bowl, mix flour, paprika, salt and pepper; set aside.
• In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl.
• In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly.
• Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.

TEXAS BACON STROGANOFF

Steps:

• *Cook the egg noodles as directed on the package.
• *Cut chicken into bite sized pieces and dice up the onion.
• *Put the onion and chicken into a large frying pan, add the olive oil, Season All and garlic and fry until the chicken is cooked thoroughly.
• *When the chicken is cooked, add the two cans of soup, bacon pieces and the sour cream.
• *Drain the egg noodles and combine them with the sauce mix.