Skillet Chicken Stroganoff Recipes

CHICKEN STROGANOFF

Chicken Stroganoff image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley

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.

SKILLET CHICKEN STROGANOFF

Skillet Chicken Stroganoff image

This twist on family-favorite beef stroganoff comes together quickly for an easy meal to add to your weeknight dinner rotation.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1/2 cup chopped onion
1 package (8 oz) white mushrooms, sliced
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1 cup sour cream
Chopped Italian (flat-leaf) parsley, if desired
6 cups cooked egg noodles, if desired

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.

Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 135 mg, Fat 3 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 1/2 g

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