Cajun Chicken Stroganoff

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Serves 4-6 servings
Cook Time

This is my son’s favorite dish. If you don’t like spicy, you can use mild Italian sausage and cut down on the cayenne pepper.


  • 1/2 Pound
    dry wide egg noodles
  • 1/2 Pound
    hot Italian sausage, sliced
  • 1/2 Pound
    button mushrooms, quartered
  • 1 1/2 Pound
    chicken breast, cut inti 1" pieces
  • 1/2 Teaspoon
    each - paprika, black pepper, salt, dried basil, dried thyme, dried oregano
  • 1/4 Teaspoon
    cayenne pepper
  • 2 Tablespoons
  • 1 Tablespoon
    tomato paste
  • 2 Teaspoons
    garlic, minced
  • 1/2 Cup
    dry sherry
  • 3/4 Cups
    chicken broth
  • 1 Tablespoon
    worcestershire sauce
  • 1/2 Cup
    sour cream
  • sliced scallions


  1. Bring a large pot of salted water to a boil for the noodles. Cook noodles according to package directions; drain and set aside.

  2. Sauté sausage and mushrooms in 2 Tb oil in a large sauté pan over medium-high heat until browned, about 5 minutes. Transfer to a bowl; set aside.

  3. Combine chicken with seasonings, tossing to coat, then dust with flour. Sauté chicken in same sauté pan in 2 Tb oil over medium-high heat until nearly cooked through, about 5 minutes. Push chicken to one side of pan. Add tomato paste and garlic; sauté for 1 minute.

  4. Deglaze with sherry, simmer until nearly evaporated, then add broth, Worcestershire, and reserved sausage-mushroom mixture. Bring to a simmer and reduce by half, about 5 minutes.

  5. Off heat, stir in sour cream. Serve stroganoff over prepared egg noodles and garnish with scallions.


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