CHICKEN STROGANOFF WITH MUSHROOMS, SHERRY & SAGE
Make and share this Chicken Stroganoff With Mushrooms, Sherry & Sage recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch straight-sided saute pan, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 Tbs. of the sage to the pan and continue to cook, stirring, until the mushrooms are well browned all over, another 3 to 5 minutes. Season generously with black pepper and transfer to a bowl. Leave the pan off the heat.
- Generously season the chicken thighs with salt and pepper. Return the pan to medium-high heat, add the remaining 2 teaspoons oil, and swirl to coat the pan. Add the chicken and cook undisturbed for 1 minute. Add 1/2 Tbs. of the garlic, 1/2 Tbs. of the sage, and the remaining shallot and continue to cook, stirring, until the chicken is no longer pink on the outside, 2 to 4 minutes. Add the mushrooms, sherry, and red pepper and cook to reduce the sherry slightly, about 2 minutes.
- Lower the heat to medium and stir in the sour cream, tomato, and the remaining garlic. Partially cover the pan and simmer until the chicken is cooked through, 15 to 20 minutes. If the sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with the remaining sage.
Nutrition Facts : Calories 498.2, Fat 24.2, SaturatedFat 8, Cholesterol 240.3, Sodium 267.4, Carbohydrate 8.7, Fiber 1.3, Sugar 3.4, Protein 55.5
CHICKEN STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
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- If serving with egg noodles, cook them according to package instructions, toss with a little melted butter, set aside and keep warm until ready to serve
- Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add 1/4 cup of the flour, and toss everything to coat well.
- Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It's alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)
- Into the same pan add the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).
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