Skillet Chicken Stroganoff Recipes

SIMPLE CHICKEN STROGANOFF SKILLET

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook and stir 2 min. Add vegetables; cook 10 to 12 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
• Mix cream cheese spread and milk until blended. Add to skillet with paprika; cook and stir 2 to 3 min. or until heated through.
• Serve over noodles; top with parsley.

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.

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.

STROGANOFF-STYLE CHICKEN

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.
• Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.

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.

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 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.

SOLO CHICKEN STROGANOFF

Steps:

• In a large skillet, saute the chicken, mushrooms, onion and green pepper in butter until chicken is no longer pink. Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Add the sour cream, salt, pepper and nutmeg; cook and stir until heated through (do not boil). Serve over pasta.