Cajun Chicken Stroganoff

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  • 1/2 pound dry wide egg noodles
  • 1/2 pound kielbasa, sliced
  • 1/2 pound button mushrooms, quartered
  • 4 tablespoons extra virgin olive oil, divided
  • 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
  • 1 tablespoon tomato paste
  • 2 teaspoons minced garlic
  • 1/2 cup dry sherry
  • 3/4 cup low sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • Sliced scallions


  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