![- 1 lb (450g) boneless chicken breast, thinly sliced - 8 oz (225g) cremini or button mushrooms, sliced - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup chicken broth These main ingredients give the stroganoff its rich flavor and texture. Chicken adds protein, while mushrooms bring earthiness. Onions and garlic create a fragrant base. - 2 tablespoons olive oil - 1 tablespoon Worcestershire sauce - 2 tablespoons all-purpose flour - 1 cup sour cream - Salt and pepper to taste Pantry staples help round out the dish. Olive oil is great for cooking. Worcestershire sauce adds depth. Flour thickens the sauce, and sour cream gives it a creamy finish. - Fresh parsley, chopped (for garnish) - Additional spices Garnishes add a pop of color and freshness. Fresh parsley brightens up the plate. You can also add spices like paprika for extra flavor. For the full recipe, check out the [Full Recipe]. Enjoy the blend of flavors and the ease of making this dish! First, bring a large pot of salted water to a boil. Add the egg noodles and cook them according to the package directions. Stir the noodles occasionally to prevent sticking. Once they are al dente, drain the noodles in a colander. Rinse them under cold water to stop the cooking process. Set the noodles aside while you prepare the rest. In a large skillet, heat two tablespoons of olive oil over medium heat. Add one diced onion and three minced garlic cloves. Cook them for about three to four minutes. Stir until the onion turns soft and translucent. This step builds a strong flavor base for your stroganoff. Next, increase the heat to medium-high. Add one pound of thinly sliced boneless chicken breast to the skillet. Season with salt and pepper. Cook the chicken for five to seven minutes until it is brown and fully cooked. Then, add eight ounces of sliced mushrooms. Cook them for four to five minutes until they are tender and browned. Sprinkle two tablespoons of all-purpose flour over the chicken and mushrooms. Stir well to coat everything. This helps thicken your sauce. Slowly pour in one cup of chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer. Add one tablespoon of Worcestershire sauce and simmer for two to three more minutes. The sauce will thicken slightly. Finally, lower the heat and mix in one cup of sour cream. Stir until smooth, but avoid boiling it. To serve, place the cooked egg noodles on plates. Spoon the chicken mushroom stroganoff on top. Garnish with chopped fresh parsley for a pop of color and flavor. This dish looks great and tastes even better! For the full recipe, check out [Full Recipe]. Enjoy your meal! To enhance your chicken mushroom stroganoff, start with seasoning. Salt and pepper are key. Taste as you go. You can also add herbs like thyme or rosemary for depth. A splash of lemon juice brightens the dish. It adds a nice zesty touch. If you want extra richness, try adding a bit of cream. This makes the sauce even more luscious. To keep your chicken tender, don’t overcook it. Cook it just until it's no longer pink. Use medium-high heat to brown the chicken quickly. This adds flavor and keeps it juicy. Stir gently when adding the mushrooms. They should soften but not lose their shape. If you find your chicken is tough, it may have cooked too long or at too high a heat. Stroganoff leftovers are a treat. You can use them in many ways. Mix with rice for a quick meal. Stuff into a baked potato for a hearty option. You can also make a delicious pasta bake. Just combine with cooked pasta and cheese, then bake until bubbly. This way, you enjoy your stroganoff in a new way! For the complete recipe, check the Full Recipe section. {{image_2}} You can change the protein in this dish for different flavors. Try beef for a classic beef stroganoff. Use turkey for a lighter option. If you prefer plant-based meals, mushrooms or lentils work well. They will soak up the sauce and taste great. Each protein brings a unique twist to the dish. There are easy ways to adjust this recipe for your diet. For a gluten-free version, swap the all-purpose flour for cornstarch. You can also use gluten-free noodles. If you need a dairy-free option, use coconut cream instead of sour cream. For a low-carb meal, serve it over zucchini noodles or cauliflower rice. These changes keep the dish tasty while fitting your needs. You can make this stroganoff in different ways. The Instant Pot saves time and keeps the chicken tender. Cook the onions and garlic first, then add the rest of the ingredients. Cook on high pressure for about 10 minutes. If you prefer a slow cooker, mix all ingredients and cook on low for 6 hours. These methods offer great results with little effort. For the full recipe, check out the instructions above. To store leftovers, let the stroganoff cool to room temperature. Then, transfer it to an airtight container. This keeps the flavors fresh and prevents spills. You can store it in your fridge for up to three days. When you’re ready to eat, just reheat it on the stove or in the microwave. If you want to freeze stroganoff, follow these easy steps. First, cool the dish completely. Next, place it in a freezer-safe container. Use a lid to seal it tightly. You can freeze it for up to three months. When you are ready to enjoy it, thaw it overnight in the fridge. Reheat it gently on low heat, adding a splash of broth if needed. The shelf life of your chicken mushroom stroganoff is important for taste and safety. In the fridge, it lasts about three days. In the freezer, it can stay good for three months. Always check for signs of spoilage, like off smells or changes in color. Enjoy your stroganoff while it’s fresh for the best flavor! For the full recipe, check out the earlier sections. You can use several tasty options instead of sour cream. Here are a few: - Greek yogurt: It has a similar taste and texture. - Cream cheese: Soften it first for easy mixing. - Cottage cheese: Blend it for a smooth consistency. - Buttermilk: Use it for a tangy flavor. These substitutes keep your dish creamy and delicious. To thicken the sauce, try these methods: - Add more flour: Mix it with water first to avoid lumps. - Use cornstarch: Mix cornstarch with cold water, then add to the sauce. - Simmer longer: Let the sauce cook on low heat until it reduces. Each method will help you achieve that perfect creamy texture. Yes, you can skip the flour. Here are some tips: - Use cornstarch: It works well as a thickener. - Mashed potatoes: Add a bit for extra thickness. - Pureed vegetables: Blend in some cooked veggies for a healthy touch. These options keep your stroganoff delicious without flour. This blog post covered how to make a delicious chicken stroganoff. We discussed the main ingredients, pantry staples, and optional garnishes to get full flavor. You learned step-by-step instructions for perfect noodles and the best methods for sautéing and cooking. Remember, tweaking flavors, cooking techniques, and using leftovers can transform this dish. Variations with different proteins and dietary needs keep it exciting. Store leftovers properly to enjoy them later. Follow these tips, and you’ll impress everyone with your meal. Enjoy your cooking adventure!](https://pagosarecipes.com/wp-content/uploads/2025/05/e9ea03a7-ac24-4511-a99b-bf128c303efc.webp)
Easy Chicken Mushroom Stroganoff Simple Dinner Recipe
If you’re looking for a quick and tasty meal, you’re in the right place! My Easy Chicken Mushroom Stroganoff is
Elena
![- 1 cup stone-ground grits - 1 pound large shrimp, peeled and deveined - 4 slices of smoked gouda cheese These key ingredients make this dish shine. Stone-ground grits offer a rich and creamy texture. They serve as the perfect base. Fresh shrimp brings a delightful taste that pairs well with grits. The smoked gouda cheese adds a savory depth. It melts beautifully, making the grits even creamier. - 3 cloves garlic, minced - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1/2 cup cherry tomatoes, halved - 2 green onions, sliced (for garnish) - Fresh parsley, chopped (for garnish) Seasoning is key to bringing out the flavors. Garlic adds a lovely aroma and taste. Paprika gives a mild warmth, while cayenne pepper adds heat. Adjust the cayenne to your taste. Salt and pepper enhance all the flavors. Cherry tomatoes add a touch of sweetness and color. Garnishes like green onions and parsley brighten the dish. For the full recipe, check the details above. To make creamy grits, start by boiling 4 cups of water or chicken broth. Use a pot that is big enough to hold the grits as they cook. Slowly add 1 cup of stone-ground grits while whisking. This helps to avoid lumps. Reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes. Stir the grits every now and then. If they become too thick, add a little more water or broth. You want a smooth and creamy texture. While the grits cook, heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute. This will bring out the flavor. Next, add 1 pound of peeled and deveined shrimp. Sprinkle with 1 teaspoon of paprika, ½ teaspoon of cayenne pepper, salt, and pepper. Cook for about 3-4 minutes. The shrimp should turn pink and opaque. This color shows they are done. Toss in ½ cup of halved cherry tomatoes and cook for another 2-3 minutes. They should soften a bit but still hold their shape. Once the grits are ready, stir in the remaining 2 tablespoons of butter and 4 slices of smoked gouda cheese. Mix until it is all melted and creamy. Taste and add salt and pepper as needed. To serve, place a scoop of the creamy grits on a plate. Top it with the shrimp and tomato mixture. For a fresh touch, garnish with sliced green onions and chopped parsley. This dish looks great and tastes even better. Enjoy! For the complete recipe, check out the Full Recipe. Grit consistency issues Many people struggle with grits. The key is to cook them slowly. If you add the grits too fast, they can clump together. Always whisk while adding them to the boiling water or broth. If your grits are too thick, add more liquid. They should be creamy and smooth. Overcooking shrimp Shrimp cook fast. If you leave them in the skillet too long, they turn rubbery. Watch them closely. Cook shrimp until they turn pink and opaque, about 3-4 minutes. Remove them from heat as soon as they’re done. Additional spices and herbs You can boost flavor by adding spices. Try a pinch of cayenne or red pepper flakes for heat. Fresh herbs like parsley or chives add brightness. Don’t be shy to experiment! Recommended cooking tools A good skillet makes a big difference. Use a large non-stick skillet for the shrimp. A heavy pot helps with cooking grits evenly. A whisk is crucial for mixing the grits smoothly. For easy serving, use a ladle for the creamy grits. For the full recipe, be sure to check out the detailed steps and measurements! {{image_2}} Savory shrimp and grits can change with local flavors. Creole-style shrimp and grits brings a rich taste. This version often adds tomatoes, bell peppers, and onions. The spices may include thyme and bay leaves. These add depth and warmth to the dish. The creamy grits pair well with the spicy shrimp. Cajun-inspired adaptations focus on bold and zesty flavors. This style may include andouille sausage for a smoky twist. You might add Cajun seasoning, which adds heat and flavor. The shrimp cooks with the sausage, creating a hearty meal. Each bite bursts with flavor that warms the soul. You can also tweak this dish for different diets. Vegan alternatives replace shrimp with mushrooms or tofu. Portobello mushrooms add a meaty texture. You can use vegetable broth to cook the grits. Nutritional yeast adds a cheesy flavor, making it satisfying. Gluten-free options are simple. Most grits are gluten-free, so you’re already good. Just check the package to be sure. This dish can fit into many diets while keeping its delicious taste. For the full recipe, check out the link to create your own savory shrimp and grits! Store leftover shrimp and grits in an airtight container. They stay fresh for up to three days in the fridge. When you reheat, use low heat on the stove. Add a splash of water or broth to keep the grits creamy. Stir often to ensure even heating. To freeze, divide the dish into individual portions. Place them in freezer-safe containers. Seal tightly to prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat gently on the stove. Add some liquid if needed to regain the creamy texture from the [Full Recipe]. Yes, you can use frozen shrimp. First, thaw the shrimp before cooking. To thaw, place them in a bowl of cold water for about 15-20 minutes. Change the water if it gets warm. Once thawed, pat them dry. This helps them cook evenly. If you’re in a hurry, you can cook them straight from frozen, but they may need a minute or two more. The best grits for shrimp and grits are stone-ground grits. They have a rich flavor and creamy texture. Instant grits cook fast but lack taste. Quick-cooking grits are better than instant but still not as good as stone-ground. For the best results, always choose stone-ground grits for this dish. To add some heat, use cayenne pepper. Start with half a teaspoon, then taste. You can also add crushed red pepper flakes for more spice. If you like a smoky flavor, try smoked paprika. Another option is to toss in diced jalapeños while cooking the shrimp. Adjust the spices based on your heat preference. Traditionally, shrimp and grits is not just a breakfast dish. It is served for lunch or dinner too. In the South, you may find it at brunch, but it shines at any meal. It's perfect for gatherings or cozy dinners. Enjoy it whenever you crave some hearty comfort food. For the full recipe, check out the detailed guide above! This blog post covered how to make a tasty shrimp and grits dish. We explored key ingredients like stone-ground grits, fresh shrimp, and smoked gouda cheese. Then, we detailed cooking techniques and tips to avoid common mistakes. You learned about variations, including Creole and vegan options, plus how to store leftovers. In closing, shrimp and grits offer great flavor and flexibility. Keep this guide handy for your next meal! Enjoy the process and the delicious results.](https://pagosarecipes.com/wp-content/uploads/2025/05/30ef7a0e-dfab-4b1d-82ef-6ecda8d21f72.webp)
Savory Shrimp and Grits Delightful Southern Flavor
If you’re craving a comforting dish that sings with Southern flavors, you’ve come to the right place. Savory shrimp and
![To make tasty chicken tenders, you will need a few main items: - 1 pound chicken breast, cut into strips - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup breadcrumbs (panko for extra crunch) These basic ingredients give your chicken tenders a juicy center and a crispy outside. The chicken breast is the star here. It cooks quickly and stays tender. The right seasonings make your tenders pop. Here’s what you’ll need: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 teaspoon cayenne pepper (optional for heat) Mix these spices with the flour and breadcrumbs. They add great flavor to your tenders. The cayenne pepper gives a nice kick if you like some heat. You need oil to fry your chicken tenders. I suggest using vegetable oil. Pour enough oil to cover the bottom of your frying pan, about 1/4 inch deep. Heat the oil to 350°F (175°C). This temperature helps your tenders get that golden brown color and stay crispy. For the full recipe, check out the [Full Recipe]. To begin, take your chicken breast strips and place them in a bowl. Pour in the buttermilk, making sure all the pieces are covered. This step is key. It helps the chicken stay juicy and adds flavor. Cover the bowl and put it in the fridge. Let it marinate for at least one hour. For the best taste, leave it overnight. The longer it sits, the more tender it becomes. While the chicken marinates, it’s time to prepare the coating. Grab a separate shallow dish for this. In the dish, mix the all-purpose flour, breadcrumbs, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper. If you like some heat, add cayenne pepper. This mixture will give your chicken the perfect crunchy crust. Make sure it’s well combined. Now, let’s fry those tenders! Start by heating vegetable oil in a large skillet. Pour enough oil to cover the bottom, about a quarter inch deep. Heat it over medium-high heat until it reaches about 350°F. This is important for getting that crispy texture. Take the marinated chicken out of the fridge. Let the excess buttermilk drip off. Dredge each strip in the coating mixture, making sure every piece is coated. Shake off any extra flour. Carefully place the chicken strips into the hot oil in batches. Fry them for about 4 to 5 minutes on each side. You want them golden brown and cooked through. The inside should reach 165°F. Once done, move the chicken tenders to a paper towel-lined plate. This drains excess oil. Sprinkle a pinch of salt on top while they’re hot. Enjoy your crispy chicken tenders with your favorite dipping sauces! To get your chicken tenders crispy, follow a few key steps. First, use panko breadcrumbs for extra crunch. They make a big difference. Make sure to coat the chicken evenly. Shake off excess coating to avoid clumps. Fry in small batches to keep the oil hot. This helps them cook evenly and stay crispy. Marinating your chicken is vital for great taste. I recommend at least one hour in buttermilk. This step adds moisture and flavor. If you can, let it marinate overnight. The longer it sits, the better the flavor. The buttermilk tenderizes the meat and adds a tangy taste. Keeping the oil at the right temperature is crucial. Use a thermometer to check if it’s about 350°F. If the oil is too cool, the tenders will absorb excess oil and become soggy. If it’s too hot, they will burn. Frying in batches helps maintain that perfect temperature. Adjust the heat as needed to keep it steady. For the full recipe, check the details above. {{image_2}} You can easily change the flavor of your chicken tenders. For a spicy kick, add cayenne pepper to the coating. Use one teaspoon for mild heat or more for extra spice. You can also mix in some chili powder or hot sauce into the buttermilk. If you prefer herbs, try adding fresh or dried herbs. Rosemary, thyme, or basil can bring a fresh taste. Blend them into the coating for a tasty twist. If you want a lighter option, try oven-baking your chicken tenders. Preheat your oven to 425°F (220°C). After coating the chicken strips, place them on a baking sheet lined with parchment paper. Spray them lightly with cooking spray for crispiness. Bake for about 20-25 minutes, flipping halfway through. You'll get a crunchy result without frying. This method is great for a quick meal with less mess. You can enjoy chicken tenders even if you need a gluten-free recipe. Substitute the all-purpose flour with a gluten-free flour blend. You can also use crushed cornflakes or almond flour for the coating. Make sure to check the labels on your breadcrumbs. Many brands offer gluten-free options. These changes keep the taste delicious while catering to dietary needs. Enjoy your tenders without worry! For more details, check the Full Recipe. To keep leftover chicken tenders fresh, place them in an airtight container. Make sure they cool down to room temperature before sealing. If you leave them out too long, they can spoil. Store the container in the fridge. They should stay good for 3 to 4 days. If you want to keep chicken tenders longer, freezing is a great option. Wrap each tender in plastic wrap or aluminum foil. Then, place them in a freezer bag. This helps prevent freezer burn. When you want to eat them, let them thaw in the fridge overnight. Reheat in the oven for about 10 to 15 minutes at 375°F (190°C). This keeps them crispy. Use these tips to keep your chicken tenders fresh: - Store them in a single layer if possible. - Avoid stacking them, as this can make them soggy. - Use parchment paper between layers if necessary. - Keep the tenders away from strong-smelling foods. This helps maintain their flavor. For more details, check the Full Recipe. Enjoy your crispy chicken tenders! You can skip buttermilk by using milk or yogurt. Mix one cup of milk with a tablespoon of vinegar. Let it sit for five minutes. This mix works well for marinating chicken. It adds flavor and tenderizes the meat. Yes, chicken thighs work great for tender strips. They have more flavor and stay juicy. Cut the thighs into strips, just like the breasts. You can follow the same steps for marination and coating. Many sauces go well with chicken tenders. Some favorites include: - Honey mustard - Ranch dressing - Barbecue sauce - Buffalo sauce - Sweet and sour sauce These sauces add fun flavors and keep meals exciting. Homemade chicken tenders last about three to four days in the fridge. Store them in an airtight container. To keep them fresh, let them cool before sealing. To reheat chicken tenders, use the oven or air fryer. Preheat the oven to 375°F (190°C). Place tenders on a baking sheet. Heat for about 10-15 minutes until hot and crispy. The air fryer also works well for reheating. Enjoy your crispy chicken tenders again! For the full recipe, check out the crispy herb-infused chicken tenders. In this post, we explored how to make chicken tenders. First, we covered the ingredients, like the main components and spices needed. Next, I shared step-by-step instructions for marinating and frying. Then, I offered tips for crispy results and ideas for flavor variations. We also discussed how to store leftovers properly. Remember, you can easily adapt this recipe to suit your tastes. Enjoy making and sharing your homemade chicken tenders with family and friends!](https://pagosarecipes.com/wp-content/uploads/2025/05/75dd51b4-1c5b-4407-a2c4-1b69c8f4a95f.webp)
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