Cajun Chicken Stroganoff
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 teaspoons olive oil
- 12 ounces chicken sausage, like the Aidell's brand, sliced 1/2-inch thick
- 12 ounces white button mushrooms, sliced
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 4 tablespoons flour
- 3 cups low-sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- Chopped green onions or fresh parsley for garnish, optional
- Hot, cooked egg noodles or rice or quinoa for serving
Instructions
- In a medium bowl, toss the chicken with the paprika, pepper, salt, basil, thyme and oregano. Let sit while cooking the sausage and mushrooms.
- In a large, 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add the sausage and mushrooms and sauté until golden brown, 5-7 minutes. Remove to a plate.
- Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat and add the chicken/seasonings mixture in a single layer. Let the chicken brown nicely on all sides (don't let it cook through). Push the chicken to the edges of the skillet and add the tomato paste and garlic powder to the center. Cook while mashing and pressing the tomato paste and garlic mixture into the hot skillet for 30 seconds or so before stirring it into the chicken.
- In a liquid measure cup (or in a blender) combine the flour and chicken broth until smooth.
- Slowly pour in 1/2 cup of the broth, stirring quickly and thoroughly. After the mixture thickens a bit, continue adding the broth slowly, stirring or whisking quickly to incorporate the broth throughout the chicken. Stir in the Worcestershire sauce and bring the mixture to a simmer. Cook for 5-6 minutes until the chicken is cooked through and the sauce is bubbly and thickened. Add the mushrooms and sausage back to the skillet and heat through. Season to taste with salt and pepper.
- Off the heat, stir in the sour cream. Serve over hot, cooked egg noodles, rice or quinoa. Garnish with fresh parsley or green onions, if desired.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the stroganoff (but do not include the rice or egg noddles as those are added based on personal preference).
Sour Cream: it's important to remove the skillet or pot from the heat before stirring in the sour cream at the end so it doesn't curdle or create lumps.
Sauce: the sauce will thicken slightly if not served right away but if you want it even thicker, consider upping the flour by a tablespoon or so.
Sausage: if you can't find chicken sausage (I usually buy the Aidell's pineapple/bacon sausage at Costco), you can use kielbasa or other type of precooked sausage that you slice into rounds (not the crumbling Italian-type sausage).