Best Chicken Stroganoff For Beginners Recipes

CHICKEN STROGANOFF I

Chicken Stroganoff I image

I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.

Provided by Marilyn G.

Categories Main Dish Recipes Pasta Chicken

Yield 4

Number Of Ingredients 14

Ingredients

4 skinless, boneless chicken breast halves
2 cups all-purpose flour for coating
salt and pepper to taste
1 tablespoon butter
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 (1 ounce) package dry onion soup mix
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 cups fresh sliced mushrooms
¼ teaspoon ground nutmeg
1 teaspoon browning sauce
1 cup sour cream
⅛ cup chopped green onion for topping

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.

Nutrition Facts : Calories 704.2 calories, Carbohydrate 65.4 g, Cholesterol 135.5 mg, Fat 30.5 g, Fiber 2.7 g, Protein 41.4 g, SaturatedFat 16.5 g, Sodium 1281.5 mg, Sugar 1.9 g

CHICKEN STROGANOFF

Chicken Stroganoff image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley

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 FOR BEGINNERS

Chicken Stroganoff for Beginners image

I've been making this for years, when the family ask for 'that chicken and sauce thing, with mushrooms', this is what they are after! Of course, they can all make it themselves now, its one of the first recipes my son asked me for, so that he could make it for his girlfriends family! Although I use skinned de-boned fillets for this, use what is most convenient for you. If I don't have sherry, I use whatevers handy in the cabinet, rum, or vermouth, or my husbands whisky (don't tell him!). Oh, and I usually don't add the mushrooms with the onions, I prefer to add them a few moments later, after I've added the water. That's a personal preference. From one of my oldest and dearest cookbooks, I taught myself to cook from this book, Reader's Digest 'Quick & Thrifty Cooking In South Africa'.

Provided by Karen Elizabeth

Categories Chicken Breast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts, portions skinned and boned
60 g butter or 60 g margarine
1 teaspoon salt
1 medium onion, chopped
150 -200 g mushrooms, sliced
1 1/2 teaspoons paprika
1/4 cup water
1 tablespoon flour
3 tablespoons dry sherry or 3 tablespoons water
1 cup sour cream or 1 cup plain yogurt

Steps:

Cut each chicken breast into 10 or 12 strips.
Melt the butter in a large frying pan over moderately high heat.
Add the chicken and sprinkle with salt.
Cook for two minutes, stirring constantly.
Add the onion, mushrooms and paprika, and cook two minutes longer, continuing to stir.
Add the water. Reduce the heat to moderate, cover, and cook for another two minutes.
Meanwhile, combine the flour and sherry in a small bowl.
Add the mixture to the pan, and cook, stirring rapidly, until the mixture thicken, about 1 minute.
Add the sour cream or yoghurt and stir the mixture until heated through. Do not let the mixture come to a boil.
Serve over rice.

Nutrition Facts : Calories 502.8, Fat 37.1, SaturatedFat 18.2, Cholesterol 154.8, Sodium 829.2, Carbohydrate 7.3, Fiber 1.1, Sugar 3.9, Protein 33

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