CHICKEN STROGANOFF
Chicken Stroganoff in a creamy mushroom Stroganoff gravy is a quick dinner ready on the table in 20 minutes! If you love a traditional beef stroganoff, try our mouth-watering Chicken Stroganoff recipe! Golden skinless chicken breasts smothered in a full-flavoured stroganoff sauce makes an easy weeknight dinner.
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 20
Steps:
- Season chicken all over with garlic powder, paprika, salt and pepper. Dredge each chicken breast in flour. Set aside.
- Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, (about 4 minutes each side). Transfer to a plate, set aside.
- Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet (=flavour). Add in the mustard and paprika, mixing well to coat mushrooms.
- Pour in the wine (or stock) to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
- Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes
- Reduce heat to medium-low and stir in sour cream. It may 'look' split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
- Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.
- Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.
Nutrition Facts : Calories 360 kcal, Carbohydrate 21 g, Protein 32 g, Fat 16 g, Fiber 2 g, SaturatedFat 10 g, Sugar 4 g, ServingSize 1 serving
CHICKEN STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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
Recipe video above. You love Beef Stroganoff...now try CHICKEN! Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan that makes an incredible flavour base for the sauce!
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 13
Steps:
- Sprinkle chicken with garlic powder, salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with with spatula. Cook for 4 minutes until golden.
- Turn and press lightly with spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Nutrition Facts : Calories 389 kcal, Carbohydrate 8 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 133 mg, Sodium 511 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN STROGANOFF
I came up with this chicken Stroganoff as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who loves noodles, but even our 9-year-old son enjoys this recipe because its topped with creamy chicken. -Laura Schimanski, Coaldale, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
ULTIMATE CHICKEN STROGANOFF
We're not saying our chicken stroganoff is better than your mom's. But let's just say it's very possible you'll be making this one from now on.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
SLOW COOKER CHICKEN STROGANOFF
Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
- When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
- Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
BEST CHICKEN STROGANOFF
Well, I was panicking over losing a well-liked chicken stroganoff and decided to "ad-lib" as I call it. The results were even better than the recipe that I had lost, so it's my new and improved replacement. Hope you enjoy as well as I do!
Provided by luvinmykids
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 2 quart microwave-safe dish, melt butter. (About 30 seconds on HIGH.).
- Dissolve bouillon cube in boiling water.
- Add dry onion soup mix, bouillon and cream of mushroom soup to melted butter and mix well. Microwave on HIGH for 1-2 minutes, stir and microwave another 1-2 minutes until bubbly.
- Stir in chicken and sour cream and microwave 5 minutes or until bubbly, stirring halfway through. Serve with rice or desired type of pasta.
Nutrition Facts : Calories 446.5, Fat 35.4, SaturatedFat 17.8, Cholesterol 102.8, Sodium 1619.4, Carbohydrate 13.7, Fiber 0.6, Sugar 3.3, Protein 19.2
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- In a large sauté pan, heat 3 tablespoons of oil over medium heat. Add onion and cook until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add mushrooms and cook until lightly golden, about 8-10 minutes. Make sure to not overcrowd the mushrooms or they will seep out and just simmer in their liquid instead of browning. Remove the mushroom mixture to a plate.
- Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the oil is hot, add chicken and cook for about 6 minutes or until no longer pink and lightly golden.
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