Quick Chicken Stroganoff Food

CHICKEN STROGANOFF

Steps:

• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
• Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
• Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.

QUICK CHICKEN STROGANOFF

Steps:

• Cook noodles according to package directions; drain. In a greased 2-qt. microwave-safe dish, combine the chicken, sour cream, soup, seasoned salt and pepper. Stir in the noodles. , Cover and microwave on high for 3-6 minutes or until heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving.

CHICKEN STROGANOFF FOR BEGINNERS

Steps:

• Cut each chicken breast into 10 or 12 strips.
• Melt the butter in a large frying pan over moderately high heat.
• Add the chicken and sprinkle with salt.
• Cook for two minutes, stirring constantly.
• Add the onion, mushrooms and paprika, and cook two minutes longer, continuing to stir.
• Add the water. Reduce the heat to moderate, cover, and cook for another two minutes.
• Meanwhile, combine the flour and sherry in a small bowl.
• Add the mixture to the pan, and cook, stirring rapidly, until the mixture thicken, about 1 minute.
• Add the sour cream or yoghurt and stir the mixture until heated through. Do not let the mixture come to a boil.
• Serve over rice.

CHICKEN STROGANOFF

Steps:

• Wipe the mushrooms with a damp cloth and finely slice. Melt 2tbsp butter and 2 tbsp olive oil in a heavy non-stick frying pan and gently cook the onion for 10 minutes, until soft and translucent.
• Add mushrooms and cook for 5 minutes. Add sea salt, pepper, paprika and wine and bring to the boil. Reduce the heat and cook for 5 minutes until the wine is absorbed. Add the tomato paste and stock and simmer, stirring, for 5 minutes.
• Lightly bash the chicken thighs flat and cut across the grain into thin strips. Heat the remaining butter and oil in a second pan and cook the chicken in batches over medium heat until lightly golden.
• Tip the chicken and any pan juices into the mushroom suace, add the sour cream, mustard and dill, and simmer gently, stirring, for 5 minutes. Scatter with parsley and serve with rice or buttered noodles.

CHICKEN STROGANOFF I

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.

CHICKEN STROGANOFF - QUICK AND EASY

Steps:

• Melt butter in medium skillet over medium heat.
• Add mushrooms, wine, thyme and salt and cook 2-3 minutes.
• Add chicken and bring to a boil.
• Reduce heat to low and simmer for 10 minutes, stirring occasionally.
• Remove from heat and stir in sour cream.
• Serve immediately with cooked pasta.

CHICKEN STROGANOFF

Steps:

• Cut chicken breasts into cubes or strips and brown lightly in a little olive oil.
• Add the peppers and mushrooms and continue cooking for a few minutes
• Pour in the wine and chicken stock and simmer gently until the chicken is cooked.
• Remove from the heat. Add the sour cream, tomato puree, Worcester sauce, lemon juice, mustard and parsley. Reheat gently.
• Mix the cornflour with a little water. Add to the pan and bring to the boil. Season with salt and pepper. Serve with rice or pasta.

EASY AND QUICK BEEF STROGANOFF

Steps:

• Season beef lightly with dried onion, garlic powder, and black pepper. Heat a large skillet over medium-high heat. Cook and stir meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine water and bouillon cubes in a microwave-safe measuring cup. Cook in the microwave until boiling, about 6 minutes. Crush cubes and stir broth until dissolved.
• Pour broth into a deep saucepan over medium-high heat. Add flour gradually, whisking in until bubbly and thick, about 1 minute. Reduce heat and add sour cream, ketchup, and vinegar. Whisk until smooth, about 1 minute. Add beef and cook until heated through, about 5 minutes more. Pour beef sauce over noodles and toss to coat.