Cajun and Creole Recipes
Cajun Chicken Stroganoff
Yield: 6 cups stroganoff and noodles
Ingredients
- 1/2 pound dry wide egg noodles
- 1/2 pound kielbasa, sliced
- 1/2 pound button mushrooms, quartered
- 4 tablespoons extra virgin olive oil, divided
- 1 1/2 pounds chicken tenders or strips of breast meat
- 1/2 teaspoon each cayenne pepper, paprika, black pepper, kosher salt, dried basil leaves, dried thyme leaves and dried oregano leaves
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 1/2 cup dry sherry
- 3/4 cup low sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Sliced scallions
Instructions
- Bring a large pot of salted water to boil for the noodles. Cook noodles as package directs. Drain and set aside.
- Sauté kielbasa and mushrooms in 2 tablespoons oil in large sauté pan over medium high heat until browned, 5 minutes. Transfer to a bowl; set aside.
- Mix chicken with seasonings, tossing to coat, then dust with flour.
- Sauté chicken same sauté pan in 2 tablespoons oil over medium high heat until nearly cooked through, about 5 minutes.
- Push chicken to one side of pan. Add tomato paste and garlic; sauté for 1 minute. Deglaze pan with sherry, simmer until nearly evaporated, then add broth, Worcestershire and reserved kielbasa mushroom mixture. Bring to a simmer and reduce by half, about 5 minutes.
- Off heat, stir in sour cream.
- Serve stroganoff over prepared egg noodles and garnish with scallions.