Easy Chicken And Mushroom Stroganoff Recipes

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.

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:

• 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:

• 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.

Steps:

• Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
• Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
• Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

Steps:

• melt butter in large pan, add mushrooms and saute,
• add poached, shredded chicken and tin of tomatoes, cut up.
• Stir in next three ingredients and bring to boil.
• reduce heat to low for 5 minutes to allow flavors to mellow.
• just before serving, stir in sour cream. serve over buttered noodles.

Steps:

• Sauté the chicken and onions in the butter over a medium heat until lightly coloured, add the mushrooms and after about 5 minutes add the garlic and salt.
• Fry for another minute or 2 and add the soup, the Worcestershire sauce, brandy and parsley.
• Cook for 3-5 minutes, check that the chicken is cooked through. Add a little water if you think the mixture is too thick, heat through again then add the sour cream.
• Heat through but do not boil, serve with white rice or buttered noodles.
• Simple!