In the traditional version, beef stroganoff is made from beef fillet. But today we will look at 5 of the most winning and delicious options for performing this chicken dish. In this case, beef stroganoff turns out to be especially tender and tasty, and the process and cooking time is significantly reduced. Slices of meat fried with onions and vegetables are tender and soft. And a special aroma and taste will be given by a special branded sauce.

This dish is versatile as it goes well with any side dish. It is suitable for both daily and festive table. A distinctive feature is the minimum cost of time and money. Beef stroganoff can be prepared even by a novice cook. You don't need special skills and abilities for this. But for all its simplicity, it has an excellent taste that will appeal to even the most discerning gourmet.

It consists of fried pieces of meat, which are then stewed in a sauce and added with vegetables or mushrooms. In fact, there are a lot of cooking recipes. Someone likes a creamier and more delicate taste, so they prepare a special sauce. For spicy lovers, there is a recipe that includes paprika and spices.

Classic Recipe: Chicken Stroganoff with Sour Cream

The most popular and demanded recipe. The range of products is minimal and the taste is amazing.

For cooking you will need:

• 1 medium onion;
• 5 tbsp. spoons of sour cream 20% fat;
• 800-900 gr. chicken fillet;
• a couple of tablespoons of flour.

Preparation

1. Peel the onion and cut it into half rings.
2. Add vegetable oil to a preheated pan and fry the onion until it becomes golden.
3. Cut the chicken fillet into strips and beat each piece with a kitchen hammer.
4. Add the chopped fillet to the onion, increase the heat and fry the meat until golden brown. Add salt, pepper and flour and mix everything. After that, we send sour cream there and cover with a lid.
5. Simmer for 10-15 minutes over low heat.

We serve the dish with any side dish or vegetables. You can add your favorite greens if desired.

Chicken stroganoff with mushrooms in a creamy sauce

Mushrooms and creamy sauce perfectly complement and emphasize the taste of the dish. It turns out to be incredibly tasty and tender.

For this we need:

• 300 gr. champignons (fresh);
• 600 gr. chicken fillet;
• 1 medium onion;
• a few tablespoons of flour;
• 60 gr. butter;
• ½ tbsp. tablespoons of mustard;
• ½ cup sour cream 15% fat;
• ¼ glasses of low-fat cream;
• 2 tbsp. tablespoons of vegetable oil for frying;
• 500 ml water or warm chicken broth.

Preparation

1. Wash the champignons thoroughly and cut them into small layers.
2. Finely chop the onion and place in the pan. Fry until golden brown and add mushrooms. We fry them until half cooked. After cooling down, put in a bowl.
3. Pour flour, a little salt into a deep bowl and put the finely chopped fillets and mix until smooth.
4. Pour oil into the pan and heat it well. We spread the chicken and fry until golden brown.
5. Put butter in a clean pan, melt it and add 1 tbsp. a spoonful of flour. Stir until the lumps disappear. After that, we send there mustard and onion-mushroom mixture, and fried fillets.
6. Mix sour cream with cream and add to the bulk. We heat everything over low heat, not letting it boil.

Recipe with creamy sauce and tomatoes

Tomatoes will give the dish a special aroma, and the meat will add juiciness and sweet and sour spicy taste.

• 2 pcs. medium-sized tomato;
• 600-700 gr. chicken fillet;
• 2 medium onions;
• one tablespoon of flour;
• 50 gr. butter;
• 2 tbsp. tablespoons of unrefined vegetable oil.

Cooking step by step:

1. Cut the onion into half rings and send it to a preheated pan with the addition of vegetable oil. Fry until golden brown.
2. Cut the chicken fillet into strips, no more than 1 centimeter thick. Breaded in flour and add fillet and butter to the fried onions.
3. Tomatoes must be skinned. To do this, make an incision and fill them with boiling water for a few minutes. After that, the skin will come off perfectly.
4. Cut them into small cubes and add to the meat.
5. Next we send sour cream and stir slowly. Cover the pan with a lid and simmer over low heat for 15-20 minutes.

Spicy chicken beef stroganoff with sour cream and paprika

This recipe will delight lovers of spicy food, those who like "hot".

• 700 gr. chicken fillet;
• 2 medium onions;
• ½ cup meat broth or water;
• 2 cloves of garlic;
• 1 glass of sour cream of any fat content;
• a couple of tablespoons of flour;
• 50 gr. butter;
• 2 tbsp. tablespoons of vegetable oil;
• ¼ Art. spoons of paprika.

Preparation

1. Add vegetable oil and butter to a preheated pan, and then 2 cloves of garlic (whole).
2. Pre-cut the chicken into thin long slices and send it to the garlic.
3. After the meat turns white, remove the garlic.
4. Add the onion, cut into half rings, to the chicken and fry until golden.
5. Add flour to water or broth and stir until smooth.
6. Pour the resulting mixture over the meat.
7. Add paprika, salt and pepper to sour cream and send to the pan.
8. Simmer over low heat for 15 minutes.

Beef stroganoff in a slow cooker

A multicooker is an indispensable thing for every housewife. Meat dishes are more juicy and tender in it.

• 1 large onion;
• 300 gr. fresh champignons;
• 1 medium carrot;
• 1 clove of garlic;
• 600 gr. chicken fillet;
• 3 pickled tomatoes;
• ½ glass of water or broth;
• ½ cup sour cream.

Preparation

1. Pour oil into the multicooker bowl and add finely chopped champignons. We select the "Fry" mode.
2. Cut the onion into half rings and put it on top of the mushrooms.
3. Rub the carrots on a coarse grater and add to the onions and mushrooms.
4. Cut the fillet into thin strips and send it to a common bowl with all the ingredients.
5. Peel the tomatoes, knead them with a fork and spread them after the chicken.
6. Add sour cream and broth (water) to all products.
7. We select the "Quenching" mode and cook for 40 minutes.

Beef stroganoff is an excellent dish, even a beginner can cook. The most affordable products end up with amazing taste. It goes well with spaghetti, rice or buckwheat. You can also use steamed or grilled vegetables as a side dish. From all the variety of recipes presented, everyone can choose the one they like and cook it for themselves and their loved ones.

Multicooker Chicken Stroganoff Recipe with step by step cooking.

• Type of dish: Hot dishes, Beef stroganoff
• Complexity of the recipe: Simple recipe
• National cuisine: home kitchen
• Occasion: For lunch

• Prep time: 19 minutes
• Cooking time: 40 minutes
• Servings: 40 servings
• Calorie count: 49 kcal

There is nothing tastier for lunch or dinner than aromatic and juicy beef stroganoff, and today I suggest you cook it from chicken meat using a multicooker - quickly, simply and incredibly delicious.
In general, beef stroganoff has always been the tastiest and easiest way to cook any meat for me. Well, since many of you have already acquired modern kitchen appliances, I want to tell you how to make beef stroganoff from chicken in a slow cooker. The composition and method of preparation here remains the same, but to be honest, making this dish in a multicooker is much easier and more convenient than on the stove. And the taste of meat with this simple recipe for beef stroganoff from chicken in a slow cooker, as in the classic version, turns out delicious, try it yourself.
Servings: 3-4

Ingredients for 40 servings

• Chicken fillet - 600-700 grams
• Sour cream 15% - 180-200 Grams
• Onions - 2 Pieces
• Butter - 40-50 grams
• Spices - To taste
• Salt - To taste

Step cooking recipe

1. First, we rinse the fillet and dry it on a towel, then cut the meat into oblong strips and beat it lightly.
2. Put the beaten meat in a multicooker bowl.
3. Peel the onions and cut them into half rings or a little finer.
4. We send it to the multicooker for meat.
5. Add butter to the bowl, turn on the "Fry" mode for 25 minutes.
6. Fry the meat with onions, stirring occasionally.
7. Approximately 10 minutes after the start of the mode, put sour cream in the bowl, add spices and salt to taste.
8. Mix everything and cook the meat until the regime ends.
9. As a result, the meat turns out to be very tender and juicy, and absolutely any side dish will suit it. Bon Appetit!

They say that well-chosen ingredients are half the guarantee that the dish will turn out delicious. This is exactly what our product range is. Chicken, broccoli and cheese go well together.

The dish turns out to be tasty, satisfying and, at the same time, light and healthy. It remains to prepare it correctly, and in a few minutes it will make itself felt by the pleasant aroma of the finished dish spreading throughout the house. Well, let's get started?

How to cook chicken breast with cheese and broccoli

Ingredients:

• fresh or frozen broccoli - 300 gr.,
• garlic - 2 cloves,
• natural yogurt - 100 ml.,
• greens to taste
• chicken fillet - 1 whole breast,
• mozzarella cheese - 200 gr.,
• sea ​​salt, black pepper - to taste

Preparation:

Cheese sauce

- Mash the cheese with a fork, add salt, pepper, finely chopped herbs, chopped garlic and yogurt to taste. Mix everything thoroughly

Broccoli pasta

- disassemble the cabbage into inflorescences, wash and dry with a paper towel
- boil in salted water (I steamed in a slow cooker), then grind in a blender bowl

- for pasta, half of the cheese sauce should be combined with ground cabbage, the rest of the sauce should be set aside (we will come back to it later)

Forming a dish

- cut the chicken fillet lengthwise into halves, after which each slightly beat off
- grease the form with olive or sunflower oil and put the prepared ingredients in it in layers:

• put chicken fillet slices on the bottom of a greased dish
• coat them thickly with broccoli paste
• put the second half of the fillet on top of the filling

• and finally, apply cheese sauce (the one that was previously set aside)

- put the form with chicken breasts in an oven preheated to 180 ° C. Bake for 25-30 minutes until golden brown

That's all! Juicy stuffed with broccoli and cheese - ready! Serve with salad or chopped vegetables, or with a side dish (rice, buckwheat or pasta)

Or you can serve it as a snack. After all, chicken fillet with broccoli is equally tasty both hot and cold. I think such a dish can decorate not only a family feast, but also a festive table.

We liked it, try to cook it too. Bon Appetit!

Cooking chicken breasts with broccoli in the oven is easy. Such a dish is extremely healthy, and also incredibly tasty: the breast baked with vegetables always turns out juicy and soft, and broccoli absorbs meat juices, acquiring delicious shades of taste. What's more, broccoli is a great low-calorie side dish that is high in fiber and essential amino acids.

Oven chicken breasts with broccoli recipe

To bake chicken breasts with broccoli in the oven, you need

• 2 halves of chicken breast,
• 2 small broccoli shakes,
• vegetable oil and spices, paprika, black pepper, turmeric and any dried herbs are best, this can be oregano, basil, rosemary, marjoram and any herbal mixtures you have on hand.
• We also need salt.

1. First you need to thoroughly wash the breasts, dry them and pickle them in spices and salt. The breasts will be marinated for about two hours, but you can marinate them overnight, during which time the breasts will absorb the marinade and be completely saturated with spices.

2. The broccoli must first be boiled. Rinse vegetables and divide into small florets.
Since broccoli cooks very quickly, you need to prepare salted water, bring to a boil and immerse the inflorescences in boiling water for just a couple of minutes - the vegetables will remain whole and not boil over, but become tender and soft. At the end of the cooking time, the broccoli must be discarded in a colander.

3. So that the meat becomes more tender and does not dry out during baking, the already marinated breasts must be beaten off well.

4. While you will collect the dish, lay it out on the mold, be sure to preheat the oven in advance, setting the temperature to 180 degrees, the meat will not lose its juiciness, immediately grabbing the crust.

5. Grease a baking dish with vegetable oil, put broccoli, lightly seasoned with oil and a pinch of salt.

6. Arrange the breasts on top so that they cover the whole broccoli and drizzle with vegetable oil as well.

7. To make the dish juicy and truly healthy, dietary, cover the dish with foil, so all the moisture will remain inside. But if you want to get an appetizing, ruddy and fried chicken, you do not need to cover the form with foil, but keep in mind that without the foil, some of the moisture will evaporate and the meat will be dry.

8. Place the dish in the oven on a medium level and bake the dish for 35 minutes.

9. After the time has passed, check the chicken: gently unscrew the foil and pierce the breast with the end of a knife, if the chicken is soft and easily pierced, then the chicken breasts with broccoli are ready in the oven, you can turn off the oven. You don't need to check the vegetables, they are ready for a long time, because they were previously boiled. If the meat is not ready, cover the tin with foil and continue baking. Repeat the check after 5-10 minutes. When the chicken is ready, you can brown it, leaving the oven on, but removing the foil from the mold - five minutes of such baking will be enough.

Place the broccoli chicken on a plate and enjoy your meal. Bon Appetit!

If you like delicious and dietary chicken dishes, be sure to try cooking