Quick And Lean Chicken Mushroom Stroganoff Recipes

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.

EASY CHICKEN AND MUSHROOM STROGANOFF

Steps:

• In large non-stick fry pan, melt butter over high heat.
• Place flour in a pie pan; add chicken and turn to coat well.
• Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
• Stir in onions, mushrooms, and any unused flour.
• Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
• In small bowl, whisk together chicken broth and mustard.
• Pour mixture into fry pan and stir.
• Bring to boil, reduce heat to simmer and cook about 5 minutes.
• Stir in sour cream and parsley and simmer for 2 additional minutes.
• Season with salt and pepper to taste.
• Serve over egg noddles.

QUICK AND LEAN CHICKEN MUSHROOM STROGANOFF

Steps:

• In a large nonstick skillet over medium heat, heat 1 teaspoons of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minute Remove chicken; cover to keep warm.
• In same skillet heat remaining 1 teaspoons of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minute Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 minute.