Hot Salami Chicken Stroganoff Recipes

HOT SALAMI CHICKEN STROGANOFF

Steps:

• Saute onions and garlic in a large frypan until brown. Add mushrooms and salami to the pan with the chicken strips.
• Cook for 6-8 mins and add tomato paste, simmer for 2 minutes.
• Turn heat to low and stir in sour cream, simmer for another 2 minutes.
• Season with ground pepper and serve over rice or noodles.

EASY SAUSAGE STROGANOFF

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through., In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles.

CHICKEN STROGANOFF

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.

CHICKEN STROGANOFF

Steps:

• In a large frying pan, heat oil over medium heat until hot but not smoking.
• Add onion, garlic and mushrooms and fry, stirring constantly for 5 minutes.
• Add the stock and cook, stirring occasionally for 6-8 minutes, until vegetables are tender and liquid has evaporated.
• Add the remaining ingredients and cook stirring frequently for 2-3 minutes or until well heated through.
• Serve over egg noodles or rice.

BEST CHICKEN STROGANOFF

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.

CROCK POT CHICKEN STROGANOFF

Steps:

• Place frozen chicken breasts on the bottom of the crock pot.
• Mix the other ingredients together and pour over chicken breats.
• Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
• Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
• Serve over rice or noodles.

SIMPLE CHICKEN STROGANOFF

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.