STROGANOFF-STYLE CHICKEN
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.
SMOKED PAPRIKA CHICKEN STROGANOFF (GORDON RAMSAY)
We saw this on the F Word and I knew immediately I needed to try it. This is a very tasty chicken meal that is served with spatzle instead of noodles. It wasn't the taste I was expecting (I was expecting it to be more like stroganoff) but it was still very good. The taste of the smoked paprika is what makes this dish, which is different from "normal" paprika (also known as sweet paprika).
Provided by Twiggyann
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):.
- Mix the salt, nutmeg and flour together.
- Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
- Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
- Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
- Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
- Repeat with the other half of the batter.
- When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
- Make the chicken:.
- Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
- Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
- Remove chicken to a platter and set aside.
- Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
- Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
- Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
- Add the sour cream and mix well.
- Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
- Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.
SIMPLE CHICKEN STROGANOFF
When my son went to college, I scoured cookbooks for the type of recipes that would fit his fast, simple approach to cooking. I loved the cookbook series called "A Man and A Can", and developed this recipe based on one of the "Man-Can" recipes that used a pint of French Onion Dip as a main ingredient in the sauce. Brilliant!
Provided by CookinDiva
Categories Chicken Breast
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.
Nutrition Facts : Calories 571.5, Fat 21.9, SaturatedFat 5.7, Cholesterol 156.8, Sodium 124, Carbohydrate 46.5, Fiber 3.2, Sugar 3.9, Protein 45.8
MOM'S ROAST CHICKEN
This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. -James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
Nutrition Facts : Calories 405 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 760mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
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