SOLO CHICKEN STROGANOFF
"I use chicken breasts as a base for building a variety of interesting meals," related Bill Hilbrich of St. Cloud, Minnesota. "This quick meal requires only on skillet plus a pan for the rice or pasta. Sometimes I change the recipe by adding a half cup of uncooked rice after the chicken and veggies have been sauteed."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 520 calories, Fat 32g fat (19g saturated fat), Cholesterol 154mg cholesterol, Sodium 1371mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 34g protein.
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
MOM'S CHICKEN STROGANOFF CASSEROLE
Uses precooked chicken breast (or canned-- 5 5 oz. cans?) so is great for using up leftovers. This is real comfort food; creamy and savory.
Provided by BarbryT
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Blend soup(s) and sour cream; stir in milk.
- Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.
- Top with crumbs or chips.
- Bake at 350 degrees F for 30 minutes.
- Original recipe says: after baking time, sprinkle some chicken broth over the casserole; cover with aluminum foil and let it rest for 10-20 minutes before serving. (I've never done that.).
Nutrition Facts : Calories 514.3, Fat 19.2, SaturatedFat 8.4, Cholesterol 100.2, Sodium 1195.5, Carbohydrate 69, Fiber 2.9, Sugar 3.8, Protein 16.7
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
SOLO CHICKEN BREAST STROGANOFF STYLE
Make and share this Solo Chicken Breast Stroganoff Style recipe from Food.com.
Provided by Bill Hilbrich
Categories Chicken Breast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion and mushrooms in butter until the onion is nearly transparent.
- Cut the chicken breast and the bell pepper into thin slices and add along with the nutmeg and salt.
- When the the chicken turns white and the peppers become limp, add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.
- Serve over cooked rice or pasta.
Nutrition Facts : Calories 592.1, Fat 32.6, SaturatedFat 18.8, Cholesterol 149.1, Sodium 2666.5, Carbohydrate 26.1, Fiber 8.8, Sugar 12.1, Protein 32
SOLO CHICKEN BREAST A LA STROGANOFF
Stroganoff Style Chicken as a main course for one or could be stretched to feed two people if served with side dishes. It is important to prepare the chicken whole and alow to rest before cutting. Please feel free to vary the spices and amounts. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Start cooking the noodles in 2 quarts of salted water.
- Cover both sides of the thawed Chicken Breast with the salt, pepper, and just a little olive oil.
- Fry whole, in a deep pan (I like Cast Iron) 4 minutes per side.
- Set aside and allow to rest for at least 5 minutes before cutting into bite pieces.
- Add the rest of the olive oil, and the butter into the pan, and saute the onion and the mushrooms.
- In a seperate bowl, mix the Sour Cream, the liquid from the Mushroom Can (about 1/4 cup) and the Nutmeg and Thyme.
- When the onions and mushrooms are done, add the flour and stir.
- Add the sour cream mixture, and stir to make a sauce.
- If the sauce is too thick, add small amounts of water from the pasta pot.
- When the pasta is done (about 8 minutes), add to the sauce, follwed by the chicken, and stir.
- Serve with a salad of a green vegetable.
Nutrition Facts : Calories 683, Fat 40.8, SaturatedFat 17.7, Cholesterol 156.2, Sodium 783.3, Carbohydrate 42.3, Fiber 3, Sugar 3.7, Protein 37.6
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