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Cajun Chicken Stroganoff




  1. Bring a large pot of salted water to boil for the noodles. Cook noodles as package directs. Drain and set aside.
  2. 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.
  3. Mix chicken with seasonings, tossing to coat, then dust with flour.
  4. Sauté chicken same sauté pan in 2 tablespoons oil over medium high heat until nearly cooked through, about 5 minutes.
  5. 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.
  6. Off heat, stir in sour cream.
  7. Serve stroganoff over prepared egg noodles and garnish with scallions.

Yield: 6 cups stroganoff and noodles


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