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Cajun Chicken Stroganoff
Not your average chicken stroganoff! It’s the Cajun seasonings that make this chicken so tasty.
Servings: 4 -6
- 1/2 lb wide egg noodles uncooked
- 4 tbs olive oil divided
- 1/2 lb kielbasa cut into 1/4-inch slices
- 1/2 lb fresh button mushrooms
- 1 1/2 lb chicken tenders OR chicken breasts cut in strips
- 1/2 tsp EACH paprika pepper, salt, basil, oregano and thyme
- 1/8 tsp cayenne pepper more if desired, up to 1/2 tsp
- 2 tbs flour
- 1 tbs tomato paste
- 1 clove garlic minced
- 1/2 cup dry sherry
- 3/4 cup chicken stock
- 1 tbs Worcestershire sauce
- 1/2 cup sour cream
- 1/4 cup sliced green onions for garnish
Cook noodles per package directions; drain and set aside.
Heat a large deep skillet over medium-high heat. Add 2 tbs of oil and sear the mushrooms and kielbasa until nicely brown, stirring constantly so they don’t burn. Remove from the pan and set aside.
Mix the cayenne pepper, paprika, pepper, salt, basil, oregano and thyme. Toss the chicken in this seasoning blend, coating evenly. Then sprinkle with the flour and toss to coat.
Add the remaining 2 tbs of oil to the same pan and heat over medium-high heat. Saute the chicken until almost cooked—about 5 minutes. Push the chicken to one side of the pan and add the tomato paste and the garlic; saute for 1 minute.
Deglaze the pan with the sherry and simmer until it’s almost evaporated then add the stock, the Worcestershire sauce and the mushroom/kielbasa mixture. Simmer until liquid is reduced by half—about 5 minutes.
Remove from heat and stir in the sour cream. Serve over noodles.
Serving: 1serving | Calories: 853kcal | Carbohydrates: 52g | Protein: 56g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 212mg | Sodium: 873mg | Potassium: 1283mg | Fiber: 3g | Sugar: 5g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 4mg