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Cajun Chicken Stroganoff
Nb persons: 4
Yield: 1 1/2 cups
Preparation time:
Total time:
Source: Cuisine at home
| 1/2 pound | wide egg noodles |
| 1/2 pound | kielbasa, sliced |
| 1/2 pound | mushrooms, quartered |
| 11/2 pound | chicken tenders |
| 1/2 teaspoon | cayenne pepper |
| 1/2 teaspoon | black pepper |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | basil |
| 1/2 teaspoon | thyme |
| 1/2 teaspoon | oregano |
| 2 Tablespoons | flour |
| 1 Tablespoon | tomato paste |
| 2 teaspoons | garlic, minced |
| 1/2 cup | sherry |
| 3/4 cup | chicken broth |
| 1 Tablespoon | worecestershire sauce |
| 1/2 cup | sour cream |
| sliced scallions |
Bring a large pot of salted water to a boil for the noodles. Cook noodles aldente, strain and set aside
Saute kielbasa and mushrooms in 2 tablespoons olive oil in a large saute pan over medium high heat until browned ~5 minutes. Transfer to a bowl and set aside
Combine chicken wit seasonings, toss to coat, then dust with flour.
Saute chickent in 2 tablespoons olive oil about 5 minutes. Push chicken to one side of the pan add tomato paste and garlic saute for ~1 minute.
Deglaze pan sherry, simmer until nearly evaporated then add broth, worcestershire sauce and reserved kielbasa and mushroom mixture. Bring to a simmer and reduce by half ~5 minutes.
Remove from heat, stir in sour cream. Serve stroganoff over egg noodles and garnis with scallions
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