Mrs Barbers Chicken Chicken Stroganoff Food

CHICKEN STROGANOFF

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.

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.

PAPRIKA CHICKEN STROGANOFF

Steps:

• Sprinkle 1 T. paprika over cut-up raw chicken pieces.
• In large skillet, heat 2 T. oil over medium to medium-high heat. Add chicken to skillet and stir-fry about 5 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.
• While chicken is cooking, cook noodles according to package directions.
• Add remaining oil and onion to skillet and stir-fry until lightly brown.
• Return chicken to skillet and add water, remaining paprika, bouillon and pepper, stirring to combine.
• Add sour cream into skillet. Stir and simmer just until mixture is heated through. Serve over cooked noodles.

BEST CHICKEN STROGANOFF

Steps:

• In 2 quart microwave-safe dish, melt butter. (About 30 seconds on HIGH.).
• Dissolve bouillon cube in boiling water.
• Add dry onion soup mix, bouillon and cream of mushroom soup to melted butter and mix well. Microwave on HIGH for 1-2 minutes, stir and microwave another 1-2 minutes until bubbly.
• Stir in chicken and sour cream and microwave 5 minutes or until bubbly, stirring halfway through. Serve with rice or desired type of pasta.

MRS. BARBER'S CHICKEN (CHICKEN STROGANOFF)

Steps:

• Thaw and chop the chicken.
• With slow cooker on High, add Chicken, Butter and Italian Salad Dressing Mix.
• Let it cook for 4 hours.
• Add Cream Cheese and Soup and cook for 1 more hour on low.
• Serve over rice or your favorite noodles. Done.
• Slower Cooking version. With the slow cooker set to low, add chicken mix and cook for 6-8 hours then add the rest and cook 1 more hour.

LOW FAT CHICKEN STROGANOFF

Steps:

• Cut chicken and cream cheese into 1" chunks.
• Saute the mushrooms and onions until soft.
• Combine all ingredients in slow cooker. Stir to mix well.
• Cook over low for 6-8 hours or over high for 4 hours.
• Serve over rice, couscous or noodles.