Chicken Stroganoff Recipes

SLOW COOKER CHICKEN STROGANOFF

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.

CHICKEN STROGANOFF

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.

CHICKEN & MUSHROOM STROGANOFF

Steps:

• Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
• Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
• Meanwhile, pick and roughly chop the parsley leaves, finely chopping the stalks, then finely slice the mushrooms and peel and finely chop the garlic.
• For the quick pickle, peel the red onion, slice it as finely as you can and tip into a bowl with the vinegar, parsley and a good pinch of sea salt. Scrunch together and put aside.
• Slice the chicken into 2cm strips and place in a mixing bowl.
• Add the paprika and add ½ a tablespoon of oil, then finely grate in the lemon zest. Season with a good pinch of salt and pepper and toss together.
• Heat 1 tablespoon of oil in a medium frying pan over a high heat, add the mushrooms and garlic and fry for 4 minutes, or until softened and lightly golden, stirring occasionally.
• Next, add half the quick pickle, fry for 1 further minute, then tip onto a plate and return the pan to the heat.
• Throw in the chicken and fry for 5 to 6 minutes, or until golden and cooked through, stirring frequently.
• Add the mushroom and onion mixture back to the pan with the spinach, stir well and cook until the spinach has wilted.
• Remove from the heat, stir in the sour cream, squeeze in the lemon juice and season to taste.
• Sprinkle with the remaining quick pickle and serve with the rice.

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.

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.

CHICKEN STROGANOFF

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.

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.