Cajun Chicken Stroganoff

All Recipes Gluten Free

This dish has a nice bite to it. A southern departure from the original stroganoff.

Cajun Chicken “Stroganoff”

1/2 lb. gluten free egg noodles or other noodles, cooked* or cooked rice
4 Tbs. olive oil
1 1/2 lb. chicken tenders or strips of chicken breasts
4 tsp. Cajun spice blend or make your own**
2 Tbs. gluten free flour (no added xanthan gum or baking powder etc.)
1 Tbs. tomato paste
2 tsp. minced garlic (I use the fresh jarred kind)
1 cup chicken broth
1/2 cup sour cream

 

Place the chicken, spices and flour in a gallon sized zip bag. Close it up and shake to coat. Add the last 2 Tbs. of oil to the skillet and toss in the chicken. Cook for 3 to 4 minutes or until almost done. Add the tomato paste and garlic to the skillet and cook for 1 minute.

Pour in the chicken broth. Bring to a simmer and cook for about 5 minutes.

Take off the heat, let sit for 2 minutes and then stir in the sour cream. Serve over the noodles or rice.

I usually start my water boiling for my noodles and then start the stroganoff. By the time I get to cook the chicken, the water is ready. I toss in the noodles and finish off the stroganoff. Everything is done about the same time.

As you can see in the photo, my husband is not a fan of stroganoff dishes. So I just top ours with sour cream instead and leave it out of his.

 

*You can find gluten free egg noodles in the grocery stores during Easter in the Kosher section. I buy enough to last me till next Easter. They keep well on the shelf for at least 6 months and in the freezer for the rest.

**To make your own Cajun Seasoning combine 1/2 tsp. each of cayenne pepper, paprika, black pepper, kosher salt, dried basil, thyme and oregano.

 

Put on some good blues or jazz music and enjoy.

Kathy

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