Cajun Chicken Stroganoff
Not your average chicken stroganoff! It’s the Cajun seasonings that make this chicken so tasty.
Servings: 4 -6
Calories: 853kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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