Spicy Wild Mushroom And Chicken Stroganoff Recipes

CHICKEN WITH WILD MUSHROOMS

Chicken with Wild Mushrooms image

Provided by Ina Garten

Time 1h50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Steps:

Preheat the oven to 325 degrees.
Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

CHICKEN AND MUSHROOM STROGANOFF

Chicken and Mushroom Stroganoff image

This skillet dinner is a new take on the traditional beef stroganoff-minus most of the work! Chicken, sliced mushrooms, onion and pasta are cooked in a creamy white sauce for a comforting meal that's ready to serve anytime. Our favorite thing about this chicken stroganoff (besides the mouthwatering flavor) is that it only looks hard. It's actually super simple to make. Give it a try!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms
1/2 cup chopped onion
2 1/4 cups milk
3/4 cup hot water
1 box (6.4 oz) Hamburger Helper™ Stroganoff
4 oz (half of 8-oz package) cream cheese, cubed and softened

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.

Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize About 1 1/3 Cups, Sodium 1100 mg, Sugar 14 g, TransFat 1/2 g

SPICY WILD MUSHROOM AND CHICKEN STROGANOFF

Spicy Wild Mushroom and Chicken Stroganoff image

This is another recipe I tried from the Better Homes and Gardens 2008 Annual Recipes Cookbook. I like the little bit of smoky heat the chipotles give the sauce. I did use low-fat sour cream instead of the fat-free and it came out fine.

Provided by cookCol

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces low-fat sour cream (or fat-free)
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 cup beef broth
2 teaspoons canned chipotle chiles in adobo, finely chopped
2 tablespoons olive oil
1 medium sweet onion, halved and thinly sliced
1 lb assorted fresh mushrooms, sliced (cremini, oyster, stemmed shiitake or button)
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1 lb boneless skinless chicken breast half, cut into bite-size pieces
3 cups hot cooked egg noodles
chopped fresh parsley (optional)

Steps:

In small bowl combine sour cream, flour, tomato paste and Worcestershire sauce. Stir in broth and chipotle peppers. Set aside.
In a very large skillet heat 1 T. oil over medium-high heat; add onion and mushrooms.Cook stirring frequently, until onion is tender and most of liquid has evaporated.
Meanwhile in medium bowl combine seasoned salt, pepper and paprika.
Add chicken; toss to coat.
Add chicken to skillet with remaining 1T. oil. Cook and stir until chicken is browned.
Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat and cook 2 minutes more.
Serve over egg noodles and top with additional sour cream and parsley, if desired.

Nutrition Facts : Calories 326.1, Fat 12.1, SaturatedFat 4.1, Cholesterol 82, Sodium 191.1, Carbohydrate 29.6, Fiber 2.3, Sugar 3.4, Protein 25.4

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