Easy Chicken Stroganoff
Ingredients:
400g Chicken Breasts
1 Small Minced Onion
1 Small Minced Clove Garlic
200ml Fresh Cream for Cooking
400g Mushrooms
1/2 Cup of Boiled Water
1 1/2 Tablespoons Mustard
2 Tablespoons Olive Oil
2 Tablespoons of Freshly Squeezed Lemon
Lemon Zest Form the Half Lemon (Optional)
Spices: Black Pepper, Red Pepper & Salt
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Chicken Stroganoff | Sanjeev Kapoor Khazana
A bowl of this creamy chicken and mushroom stroganoff is like a warm hug on a cold day.
CHICKEN STROGANOFF - (Serves - 4)
Ingredients
250 grams boneless chicken, cut into cubes
Salt to taste
Crushed black peppercorns to taste
4-5 tablespoons refined flour
1 teaspoon paprika
3 tablespoons olive oil
8-10 button mushrooms, cut into quarters
2 tablespoons butter
1 tablespoon chopped garlic
1 medium onion, finely chopped
2 cups chicken stock
3 tablespoons sour cream
1 tablespoon chopped fresh parsley
A fresh parsley sprig for garnishing
Parsley noodles for serving
Method
1. Take chicken cubes in a bowl. Add salt, crushed peppercorns, 2 tablespoons flour and paprika and mix well.
2. Heat 1 tablespoon olive oil in a non-stick pan. Add chicken cubes and cook for 2-3 minutes. Transfer on a plate.
3. Heat 1 tablespoon olive oil in the same pan. Add mushrooms and sauté for 1 minute. Transfer on the same plate.
4. To prepare sauce, heat remaining olive oil in the same pan. Add butter and let it melt. Add garlic and sauté till golden. Add onion and sauté till translucent.
5. Add remaining flour, mix and cook for 30 seconds. Add chicken stock, mix and cook till it thickens. Add salt and crushed peppercorns and mix well.
6. Add cooked chicken and mushrooms to the sauce, mix and cook for 1 minute. Add sour cream and parsley, mix and cook till chicken is fully done.
7. Transfer on a serving bowl, garnish with a parsley sprig and serve hot with hot parsley noodles.
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CHICKEN STROGANOFF WITH AN ITALIAN TWIST - By www.recipe30.com
Mushroom, bell pepper, white wine, chciken stock thickened with a creme fraiche sauce.
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Stroganoff was originally a Russian dish comprising of beef, mustard, sour cream and a little stock. Today's chicken Strogonaff has taken a whole new direction with many variations. My recipe literally has an Italian twist to it being made with pasta, tomato, garlic and Italian Parsley. It's a very easy dish to make and takes very little time, uses basic ingredients and tastes divine!
Chicken Stroganoff Recipe | Mushroom Chicken Stroganoff | By Naimahs kitchen
Chicken Stroganoff Recipe | Mushroom Chicken Stroganoff | By Naimahs kitchen
Are you craving???? for something different something which is creamy, something savory and something which is quick and easy to make. So this chicken stroganoff matches your thought????.It's time to make your thoughts come true ????. Your kitchen is waiting for you. ????????????This amazing Chicken Stroganoff recipe is something that you were missing for a long time. Give it a try and you will see what we mean.
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Ingredients :
Boneless chicken 500 g
Mushrooms 1 cup
Onion 1 small
Butter 3 tbsp
All purpose flour 1 1/2 tbsp
Salt to taste
Black pepper 1+1 tsp
Garlic powder 1 tsp
Paprika 1 tsp
Worcestershire sauce 1 1/2 tbsp
Mustard paste 1 tbsp
Chopped garlic 1 tsp
Chicken powder 1 tbsp
Chicken stock 2 cups
Cream 3/4 cup
Vinegar 1 tsp
Pasta boiled and drained
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An easy dinner comes together in about 20 minutes. It's rich, velvety comfort food!
Easy chicken stroganoff - pan-fried chunks of chicken and earthy mushrooms, cooked in a creamy, sightly tangy sauce with Dijon mustard and sour cream. This quick and easy dinner comes together in about 20 minutes. It's rich, velvety comfort food!
For the beef version check out my book:
Free printable recipe is available on our site:
Ingredients:
2 tablespoons oil
1 tablespoon unsalted butter
1 onion peeled and finely sliced
200 g (7oz) baby chestnut mushrooms - thickly sliced
3 chicken breasts (this is about 525g/18.5oz), chopped into bitesize pieces
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
240 ml (1 cup) double (heavy) cream
160 ml (⅔ cup) full-fat sour cream
To Serve:
1 pinch of paprika
Finely chopped curly parsley
Rice, pasta or potatoes
Instructions
1. Heat the oil and butter in a large frying pan over a medium-high heat.
2. Add the onion and mushrooms and fry for 5 minutes, stirring often, until softened.
3. Add the chicken, salt, pepper and paprika and stir together.
4. Cook for 5-6 minutes, stirring often, until the chicken is sealed.
5. Turn down the heat to medium and add the Worcestershire sauce, Dijon mustard, double cream and sour cream.
6. Stir together and bring to a gently bubble. Turn the heat to medium-low and allow to bubble gently, stirring occasionally, for 5-6 minutes, until the chicken is cooked throughout.
7. Serve over rice, pasta or potatoes, with a sprinkling of paprika and freshly chopped parsley.
Notes
Can I make it ahead and/or freeze it?
I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn't taste as good if made ahead. So my advice is to make it right before serving.
Now, if you wanted to prep ahead, you could slice the onions, mushrooms and chicken (cover and refrigerate) ahead of time.
A note on the fat content of cream:
I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream.
Full fat sour cream shouldn’t be replaced with lower fat sour cream. Full fat sour cream is about 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in first helps to protect the sour cream, so long as it’s heated slowly and not boiled.
This is an indulgent dish, so it will be high in fat – but is also delicious and filling.
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Chicken Stroganoff Recipe | The F Word
Light and healthy chicken stroganoff recipe.
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#TheFWord #GordonRamsay #Food #Cooking
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