Chickenstroganoffforbeginners Recipes

Steps:

• Place oil in frying pan, brown garlic and chicken.
• Add broth and mushroom soup and water, mix until creamy.
• Add salt & pepper to taste.
• Add pasta and simmer, covered until pasta is tender.
• Remove from heat; add sour cream.
• Then serve.

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.

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.

Steps:

• Cook egg noodles according to package directions.
• Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.
• Transfer to a serving platter and top with chives.

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.

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.
• Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.

Steps:

• In a large skillet over medium heat, sauté the onions, mushrooms, garlic, and parsley in 1 tablespoon of the olive oil until onions are translucent. Remove from skillet and set aside.
• Add the chicken and the remaining oil to the skillet. Sauté, stirring frequently, until chicken is done.
• Sprinkle the flour over the chicken and continue cooking, stirring constantly, until flour is browned.
• Add the water, wine, marjoram, salt and pepper. Cook and stir until slightly thickened.
• Reduce heat to low; cover and simmer for about 10 minutes.
• Return the onion and mushroom mixture to the skillet. Stir to combine.
• Let simmer for about 2 more minutes.
• Just before serving stir in the yogurt.
• Serve over egg noodles.

Steps:

• Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
• Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

Steps:

• Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
• Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
• Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
• Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.

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.

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.

Steps:

• Place chicken in a lightly greased 13x9 inch baking dish.
• Melt butter in a skillet; add onion and mushrooms.
• Saute until tender.
• Add wine and next 4 ingredients; pour over chicken.
• Baked, covered at 350 degrees for 45 minutes.
• Remove from oven, remove chicken with tongs.
• Stir in sour cream into drippings, and return chicken to mixture.
• Bake uncovered, 10 more minutes or until done.
• Serve over hot noodles.

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.

Steps:

• In a medium-sized skillet, melt the butter over medium heat; add the mushrooms, sherry, thyme, and seasoned salt. Cook for 2-3 minutes or until throughly warmed.
• Add the chicken and bring the mixture to a boil; reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
• Remove from the heat and stir in the sour cream. Serve over cooked egg noodles.