Skillet Chicken Stroganoff 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 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.

SKILLET BEEF STROGANOFF

Steps:

• In a large skillet, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer to a large bowl; stir in the water, horseradish, salt and pepper. Set aside. , Place flour in a large resealable plastic bag. Add beef, a few pieces at a time. Seal bag; shake to coat. , In the same skillet, brown beef in batches. Return all of the beef to the pan; top with mushroom mixture. , Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beef is tender, stirring occasionally. Remove from the heat; stir in sour cream. Serve with noodles. Freeze option: Before adding sour cream, freeze cooled beef in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reduce heat to low. Stir in sour cream; heat through.

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.

DIJON CHICKEN MUSHROOM STROGANOFF

Steps:

• Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.
• Bring to a boil.
• Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).
• Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).
• Remove chicken from skillet, cut into smaller pieces, and keep warm.
• Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.
• Remove from heat and let cool slightly.
• Stir in sour cream.
• Return chicken and juices to skillet, turning chicken to coat.
• Serve with noodles.

CHICKEN STROGANOFF

Steps:

• In a large rimmed skillet, cook the butter and onions together for 5 minutes.
• The onions will become darker in color and semi-soft.
• Add the sliced mushrooms to the skillet. Stir gently to combine and cook for 3 minutes.
• Add a tablespoon of butter. Allow vegetables to cook at additional 2 minutes. The mushrooms will become soft.
• Add chopped chicken to the skillet with the mushrooms and onions.
• Add flour, paprika, salt, and pepper.
• Stir to evenly mix the chicken and flour into the mushroom and onions.
• Add the broth and Worcestershire sauce. Allow the mixture to simmer for about 5 minutes. Stir in the sour cream to the Chicken Stroganoff and cook for an additional 2-3 minutes. Season with additional salt and pepper if desired.
• Serve over hot cooked egg noddles. Top with sour cream, fresh parsley, and a sprinkle of paprika.

CHICKEN STROGANOFF

Steps:

• Season the chicken with salt and pepper.
• Heat the oil nonstick large skillet over medium-high heat. Add chicken in single layer. Cook, without undisturbed, until browned on bottom, about 4 minutes. Flip and continue to cook until chicken is cooked through, about 4 minutes more. Transfer chicken to a large plate to rest.
• Melt remaining the butter in same skillet over medium-high heat. Add the onion and saute until translucent.
• Add the sliced mushrooms and saute until cooked through until any liquid has evaporated and the mushrooms begin to brown (about 7 to 9 minutes), be sure to scrape the bottom of fry pan to get all the brown bits that may be stuck to the pan.
• Stir in flour and garlic and cook until fragrant, about 30 seconds.
• Stir in stock, Worcestershire sauce, paprika, salt and pepper scraping up any browned bits on the bottom of the pan. Bring to a boil and allow to thicken.
• Lower heat, stir in the sour cream and parsley. Return chicken to the pan with any accumulated juices and cook until warmed through. Taste for seasoning and add more salt as needed.
• Serve over egg noodles, rice, zucchini noodles, or cauliflower rice for low carb options.

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:

• In a large skillet over medium heat, sauté the onions, mushrooms, garlic, and parsley in 1 tablespoon of the olive oil until onions are translucent. Remove from skillet and set aside.
• Add the chicken and the remaining oil to the skillet. Sauté, stirring frequently, until chicken is done.
• Sprinkle the flour over the chicken and continue cooking, stirring constantly, until flour is browned.
• Add the water, wine, marjoram, salt and pepper. Cook and stir until slightly thickened.
• Reduce heat to low; cover and simmer for about 10 minutes.
• Return the onion and mushroom mixture to the skillet. Stir to combine.
• Let simmer for about 2 more minutes.
• Just before serving stir in the yogurt.
• Serve over egg noodles.

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.