CHICKEN STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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
Recipe video above. You love Beef Stroganoff...now try CHICKEN! Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan that makes an incredible flavour base for the sauce!
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 13
Steps:
- Sprinkle chicken with garlic powder, salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with with spatula. Cook for 4 minutes until golden.
- Turn and press lightly with spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Nutrition Facts : Calories 389 kcal, Carbohydrate 8 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 133 mg, Sodium 511 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER CHICKEN STROGANOFF
Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired.
Provided by JUDI ANN
Categories Main Dish Recipes Pasta Chicken
Time 5h10m
Yield 4
Number Of Ingredients 5
Steps:
- Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 9.5 g, Cholesterol 136.1 mg, Fat 31 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1602.8 mg, Sugar 3.1 g
CHICKEN STROGANOFF I
I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.
Provided by Marilyn G.
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 704.2 calories, Carbohydrate 65.4 g, Cholesterol 135.5 mg, Fat 30.5 g, Fiber 2.7 g, Protein 41.4 g, SaturatedFat 16.5 g, Sodium 1281.5 mg, Sugar 1.9 g
SKILLET CHICKEN STROGANOFF
This twist on family-favorite beef stroganoff comes together quickly for an easy meal to add to your weeknight dinner rotation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 135 mg, Fat 3 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 1/2 g
CHICKEN STROGANOFF
I came up with this chicken Stroganoff as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who loves noodles, but even our 9-year-old son enjoys this recipe because its topped with creamy chicken. -Laura Schimanski, Coaldale, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
QUICK CHICKEN STROGANOFF
I concocted this recipe for those evenings when I'm running late and everyone is hungry. Even my finicky 4-year-old asks for seconds. For a no-fuss beef Stroganoff, substitute leftover steak.-Phyllis Brittenham, Garwin, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions; drain. In a greased 2-qt. microwave-safe dish, combine the chicken, sour cream, soup, seasoned salt and pepper. Stir in the noodles. , Cover and microwave on high for 3-6 minutes or until heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
CHICKEN STROGANOFF
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
ULTIMATE CHICKEN STROGANOFF
We're not saying our chicken stroganoff is better than your mom's. But let's just say it's very possible you'll be making this one from now on.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle paprika over chicken. Melt 1 Tbsp. butter in large skillet on medium heat. Add chicken, onions and garlic; cook 5 to 6 min. or until chicken is done, stirring frequently. Remove chicken mixture from skillet; cover to keep warm.
- Melt remaining butter in skillet. Add mushrooms and pepper; cook and stir 5 to 6 min. or until mushrooms are tender. Spoon mushrooms to one side of skillet.
- Add Neufchatel to other side of skillet; cook and stir 2 min. or until melted. Gradually add broth to Neufchatel; stir until blended. Return chicken mixture to skillet; stir to combine all ingredients. Simmer on medium-low heat 4 to 5 min. or until heated through, stirring frequently. Remove from heat; let stand 5 min.
- Spoon chicken mixture over noodles; sprinkle with parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
CHICKEN STROGANOFF FOR BEGINNERS
I've been making this for years, when the family ask for 'that chicken and sauce thing, with mushrooms', this is what they are after! Of course, they can all make it themselves now, its one of the first recipes my son asked me for, so that he could make it for his girlfriends family! Although I use skinned de-boned fillets for this, use what is most convenient for you. If I don't have sherry, I use whatevers handy in the cabinet, rum, or vermouth, or my husbands whisky (don't tell him!). Oh, and I usually don't add the mushrooms with the onions, I prefer to add them a few moments later, after I've added the water. That's a personal preference. From one of my oldest and dearest cookbooks, I taught myself to cook from this book, Reader's Digest 'Quick & Thrifty Cooking In South Africa'.
Provided by Karen Elizabeth
Categories Chicken Breast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each chicken breast into 10 or 12 strips.
- Melt the butter in a large frying pan over moderately high heat.
- Add the chicken and sprinkle with salt.
- Cook for two minutes, stirring constantly.
- Add the onion, mushrooms and paprika, and cook two minutes longer, continuing to stir.
- Add the water. Reduce the heat to moderate, cover, and cook for another two minutes.
- Meanwhile, combine the flour and sherry in a small bowl.
- Add the mixture to the pan, and cook, stirring rapidly, until the mixture thicken, about 1 minute.
- Add the sour cream or yoghurt and stir the mixture until heated through. Do not let the mixture come to a boil.
- Serve over rice.
Nutrition Facts : Calories 502.8, Fat 37.1, SaturatedFat 18.2, Cholesterol 154.8, Sodium 829.2, Carbohydrate 7.3, Fiber 1.1, Sugar 3.9, Protein 33
SIMPLE CHICKEN STROGANOFF
When my son went to college, I scoured cookbooks for the type of recipes that would fit his fast, simple approach to cooking. I loved the cookbook series called "A Man and A Can", and developed this recipe based on one of the "Man-Can" recipes that used a pint of French Onion Dip as a main ingredient in the sauce. Brilliant!
Provided by CookinDiva
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse off chicken tenders; pat dry with paper towels. Sprinkle raw chicken with garlic salt and pepper. **Thyme is another great herb in this recipe, if you have it in your pantry**.
- Heat olive oil in a large, wide saute pan. Add chicken breast tenders to hot oil and saute 2 minutes on one side; flip and saute 1 minute on other side (may need to do this in two batches - add a little more oil if needed).
- Remove chicken to a plate. Put chopped onions and sliced mushrooms back into pan; stir and saute 5-6 minutes until onion is soft.
- Add French Onion Dip directly into sauteed vegetables; gently blend together. Return chicken to pan and allow everything to simmer about 10 minutes until chicken is cooked through.
- While chicken is finishing, cook egg noodles in boiling water according to package directions. Drain noodles.
- Pour stroganoff mixture over cooked noodles; serve.
Nutrition Facts : Calories 571.5, Fat 21.9, SaturatedFat 5.7, Cholesterol 156.8, Sodium 124, Carbohydrate 46.5, Fiber 3.2, Sugar 3.9, Protein 45.8
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