Simple Chicken Stroganoff Skillet Food

SKILLET CHICKEN STROGANOFF

Steps:

• In small bowl, mix flour, paprika, salt and pepper; set aside.
• In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl.
• In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly.
• Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.

SIMPLE GROUND CHICKEN STROGANOFF

Steps:

• Heat a large skillet over medium heat. Add chicken and break into small crumbles; add onion, garlic powder, salt and pepper. Cook 6 to 8 minutes or until chicken is no longer pink.
• Blend soup, broth, mushrooms, flour aqnd tomato paste: add to skillet. Heat until bubbly, stirring frequently. Reduce heat and simmer for about ten minutes, stirring frequently. Stir in sour cream and heat through.
• Sprinkle with parsley and serve over rice or pasta.

SIMPLE CHICKEN STROGANOFF SKILLET

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook and stir 2 min. Add vegetables; cook 10 to 12 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
• Mix cream cheese spread and milk until blended. Add to skillet with paprika; cook and stir 2 to 3 min. or until heated through.
• Serve over noodles; top with parsley.

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.

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.

SIMPLE CHICKEN STROGANOFF

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.

EASY CHICKEN STROGANOFF

Steps:

• Place oil in frying pan, brown garlic and chicken.
• Add broth and mushroom soup and water, mix until creamy.
• Add salt & pepper to taste.
• Add pasta and simmer, covered until pasta is tender.
• Remove from heat; add sour cream.
• Then serve.

CHICKEN STROGANOFF

Steps:

• In a medium-sized skillet, melt the butter over medium heat; add the mushrooms, sherry, thyme, and seasoned salt. Cook for 2-3 minutes or until throughly warmed.
• Add the chicken and bring the mixture to a boil; reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
• Remove from the heat and stir in the sour cream. Serve over cooked egg noodles.