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.
Yield 4 Number Of Ingredients 14 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.
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.
Time 5h10m Yield 4 Number Of Ingredients 5 Steps:
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Time 35m Yield 6 Number Of Ingredients 13 Steps:
In small bowl, mix flour, paprika, salt and pepper; set aside. In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl. In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly. Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat a large skillet over medium heat. Add chicken and break into small crumbles; add onion, garlic powder, salt and pepper. Cook 6 to 8 minutes or until chicken is no longer pink. Blend soup, broth, mushrooms, flour aqnd tomato paste: add to skillet. Heat until bubbly, stirring frequently. Reduce heat and simmer for about ten minutes, stirring frequently. Stir in sour cream and heat through. Sprinkle with parsley and serve over rice or pasta.
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.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Rinse off chicken tenders; pat dry with paper towels. Sprinkle raw chicken with garlic salt and pepper. Thyme is another great herb in this recipe, if you have it in your pantry. Heat olive oil in a large, wide saute pan. Add chicken breast tenders to hot oil and saute 2 minutes on one side; flip and saute 1 minute on other side (may need to do this in two batches - add a little more oil if needed). Remove chicken to a plate. Put chopped onions and sliced mushrooms back into pan; stir and saute 5-6 minutes until onion is soft. Add French Onion Dip directly into sauteed vegetables; gently blend together. Return chicken to pan and allow everything to simmer about 10 minutes until chicken is cooked through. While chicken is finishing, cook egg noodles in boiling water according to package directions. Drain noodles. Pour stroganoff mixture over cooked noodles; serve.
Number Of Ingredients 12 Steps:
Cook the egg noodles according to the package directions. Drain and set aside. While the noodles cook, melt 2 tablespoons of butter in a skillet set over medium-high heat. Add the chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the chicken is golden and no longer pink. Remove from the skillet and set aside. Melt the remaining butter in the same skillet. Sauté the onion until translucent, about 5 minutes. Add the mushrooms and cook until softened, about 5-7 minutes. Add the flour and cook for 1-2 minutes, stirring constantly. Add the broth, scraping up any brown bits from the bottom of the pan. Stir in the sour cream, mustard, cooked chicken, and remaining salt and pepper. Simmer for 5 minutes until thickened. Stir in parsley and serve over noodles.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside. Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream. Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.
More about “simple chicken stroganoff recipes”
Time 20m Yield 4-6 servings. Number Of Ingredients 7 Steps:
Cook noodles according to package directions; drain. In a greased 2-qt. microwave-safe dish, combine the chicken, sour cream, soup, seasoned salt and pepper. Stir in the noodles. , Cover and microwave on high for 3-6 minutes or until heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving.
