- 25 mins
Ingredients
- SAUTÉ:
- 8 oz. dry wide egg noodles
- 8 oz. kielbasa, sliced
- 8 oz. button mushrooms,
- quartered
- 4 Tbsp. olive oil, divided
- COMBINE:
- 11/2 lb. chicken breast tenders
- 1/2 tsp. each cayenne pepper,
- paprika, black pepper, kosher
- salt, dried basil, dried thyme,
- and dried oregano
- 2 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 2 tsp. minced fresh garlic
- DEGLAZE:
- 1/2 cup dry sherry
- 3/4 cup low-sodium
- chicken broth
- 1 Tbsp. Worcestershire sauce
- 1/2 cup sour cream
- Sliced scallions
Preparation
Step 1
COOK:
Cook noodles in a pot of boiling
salted water according to package
directions; drain.
Sauté kielbasa and mushrooms in
2 Tbsp. oil in a large sauté pan over
medium-high heat until browned,
5 minutes; transfer to a bowl.
Combine chicken with seasonings,
tossing to coat, then dust with
flour. Sauté chicken in remaining
2 Tbsp. oil in same sauté pan over
medium-high heat until nearly
cooked through, about 5 minutes.
Push chicken to the side of the
pan, stir in tomato paste and
garlic, and cook 1 minute.
Deglaze pan with sherry,
scraping up any brown bits;
simmer until nearly evaporated.
Add broth, Worcestershire, and
reserved kielbasa and mushroom
mixture, bring to a simmer, and
reduce by half, about 5 minutes.
Off heat, stir in sour cream.
Serve stroganoff over noodles
and garnish with scallions.