Tray Baked Chicken Stroganoff Food

TRAY-BAKED CHICKEN STROGANOFF

Steps:

• Preheat oven to 200C/180C (fan forced).
• Place chicken in a bowl and sprinkle with paprika and toss to coat and then place chicken in a baking dish.
• Combine stock and garlic and pour over the chicken and then bake for 40 minutes turning chicken drumsticks half way through.
• Cut tomatoes into small bunches and arrange tomatoes and mushrooms around chicken and season with salt and pepper and bake for 20 minutes or until vegetables are tender and chicken is cooked.
• Set aside for 5 minutes and then transfer chicken and tomatoes to a plate.
• Add sour cream to dish and stir to combine and then return chicken and tomatoes and sprinkle with chives.
• Serve with crusty bread.

CHICKEN STROGANOFF

Steps:

• Place chicken breasts, one at a time, between two sheets of plastic wrap & flatten each to a thickness of 1/4 inch with a rolling pin.
• Cut into 1-inch strips diagonally across the fillets.
• In large frying pan, heat 2 tablespoons of oil, & cook sliced onion slowly until soft but not colored.
• Add mushrooms & cook until golden brown, then remove & keep warm.
• Increase heat, & add remaining oil.
• Fry chicken very quickly, in small batches, for 3-4 minutes until lightly colored. Remove & keep warm while frying remaining chicken.
• Return all chicken, onions & mushrooms to frying pan & season with salt & pepper, then stir in sour cream & bring to boil.
• Sprinkle with fresh parsley & serve immediately.

CHICKEN STROGANOFF

Steps:

• Place chicken in a lightly greased 13x9 inch baking dish.
• Melt butter in a skillet; add onion and mushrooms.
• Saute until tender.
• Add wine and next 4 ingredients; pour over chicken.
• Baked, covered at 350 degrees for 45 minutes.
• Remove from oven, remove chicken with tongs.
• Stir in sour cream into drippings, and return chicken to mixture.
• Bake uncovered, 10 more minutes or until done.
• Serve over hot noodles.

CHICKEN STROGANOFF

Steps:

• In a large frying pan, heat oil over medium heat until hot but not smoking.
• Add onion, garlic and mushrooms and fry, stirring constantly for 5 minutes.
• Add the stock and cook, stirring occasionally for 6-8 minutes, until vegetables are tender and liquid has evaporated.
• Add the remaining ingredients and cook stirring frequently for 2-3 minutes or until well heated through.
• Serve over egg noodles or rice.