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 flour
tablespoon tomato paste
2 teaspoon minced garlic
1/2 cup dry sherry
cup low sodium chicken broth
1 tablespoon Worcestershire sauce
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
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.