Simple Chicken Stroganoff Food

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.

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.

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.

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.

ULTIMATE CHICKEN STROGANOFF

Steps:

• Sprinkle paprika over chicken. Melt 1 Tbsp. butter in large skillet on medium heat. Add chicken, onions and garlic; cook 5 to 6 min. or until chicken is done, stirring frequently. Remove chicken mixture from skillet; cover to keep warm.
• Melt remaining butter in skillet. Add mushrooms and pepper; cook and stir 5 to 6 min. or until mushrooms are tender. Spoon mushrooms to one side of skillet.
• Add Neufchatel to other side of skillet; cook and stir 2 min. or until melted. Gradually add broth to Neufchatel; stir until blended. Return chicken mixture to skillet; stir to combine all ingredients. Simmer on medium-low heat 4 to 5 min. or until heated through, stirring frequently. Remove from heat; let stand 5 min.
• Spoon chicken mixture over noodles; sprinkle with parsley.

CHICKEN STROGANOFF

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. , In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. , Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.

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.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

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.

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.

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 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.