Chicken And Mushroom Stroganoff Food

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.

GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS

Steps:

• Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
• Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
• Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

EASY CHICKEN AND MUSHROOM STROGANOFF

Steps:

• In large non-stick fry pan, melt butter over high heat.
• Place flour in a pie pan; add chicken and turn to coat well.
• Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
• Stir in onions, mushrooms, and any unused flour.
• Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
• In small bowl, whisk together chicken broth and mustard.
• Pour mixture into fry pan and stir.
• Bring to boil, reduce heat to simmer and cook about 5 minutes.
• Stir in sour cream and parsley and simmer for 2 additional minutes.
• Season with salt and pepper to taste.
• Serve over egg noddles.

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.

SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF

Steps:

• Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms.
• In a medium sized bowl add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
• Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.