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
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
SKINNIER CHICKEN STROGANOFF
Make and share this Skinnier Chicken Stroganoff recipe from Food.com.
Provided by SusieQusie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).
- Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.).
- Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.
- Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
- Return chicken and crumbled bacon to skillet.
- Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
- Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
- Adjust salt and pepper as needed, stir in the parsley and serve over noodles.
Nutrition Facts : Calories 298.8, Fat 12.9, SaturatedFat 5, Cholesterol 102.9, Sodium 891.6, Carbohydrate 14.3, Fiber 1.6, Sugar 3.3, Protein 31.2
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.
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
For those who do not eat red meat like my husband. This is a traditional family recipe with a twist. My husband loves it.
Provided by Chef Amy Gnaster
Categories Chicken Breast
Time 32m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles using package directions; drain well. Cover to keep warm.
- Mix 4 tbs flour with the salt and pepper in a bowl and mix well.
- Add chicken and toss to coat.
- Heat 2 tbs. butter in large skillet over medium heat until melted.
- Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes.
- Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes.
- Remove chicken and vegetables with a slotted spoon in to a bowl and reserve pan juices in skillet.
- Add remaining flour, butter and dry mustard to reserve pan juices and mix well.
- Gradually, stir in broth. Cook stirring frequently for 3 minutes. Stir in sour cream and ketchup.
- Return chicken and vegetables to the skillet. Stir until heated through; do not boil.
- Spoon chicken sauce over noodles and serve.
Nutrition Facts : Calories 462.6, Fat 19.7, SaturatedFat 10.9, Cholesterol 124, Sodium 800.2, Carbohydrate 38.7, Fiber 2.1, Sugar 2.7, Protein 31.9
SKINNY BEEF STROGANOFF
I used 95%-lean ground beef and sauteed it with fresh mushrooms and onion with garlic and mustard powder. You'll want to be sure to drain off any fat and the liquid from the mushrooms. I added a combination of low-fat sour cream, low-fat mayonnaise, and low-sodium beef broth. The flavors of beef, mushrooms, and sauce all came through individually and melded together wonderfully in this skinny beef stroganoff.
Provided by Scott Koeneman
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil over high heat. Add egg noodles and cook, stirring occasionally, until tender yet firm to the bite, about 5 minutes.
- At the same time, heat a large skillet over medium-high heat. Saute ground beef, mushrooms, onion, garlic, mustard powder, salt, and pepper in the skillet until meat is browned and onion and mushrooms are tender, 7 to 10 minutes. Drain and discard excess fat and liquid.
- Meanwhile, combine sour cream, mayonnaise, and beef broth in a small bowl. Stir into beef mixture and let simmer, about 10 minutes.
- Plate noodles and top with sauce or mix noodles into the sauce and serve.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 26.3 g, Cholesterol 88.2 mg, Fat 19.8 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 6.5 g, Sodium 420.3 mg, Sugar 2.9 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
SKINNY BEEF STROGANOFF
58% less fat • 69% less sat fat • 29% fewer calories than the original recipe. Here's a hearty beef dish with leaner ingredients making it better for you.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
- Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 100 mg, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving (3/4 cup noodles and 2/3 cup beef mixture), Sodium 520 mg, Sugar 4 g, TransFat 0 g
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