Friday, June 17, 2011

Blackened Chicken Stroganoff

 I found this interesting stroganoff recipe online based on the ingredients I had at my disposal. 
It turned out really tasty and it was a nice change from a basic stroganoff recipe, I definitely recommend this one.

8 oz egg noodles
2 tbsp butter
3 cups fresh mushrooms, chopped
1 tbsp shallots, minced
1 white onion, chopped
1 red bell pepper, chopped
1 large chicken breast, chopped
1 tbsp olive oil
1 tbsp Cajun seasoning
1 cup chicken broth
1/2 cup sour cream
1 tbsp cornstarch
chopped scallions for garnish

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside.
2. Meanwhile, melt butter over medium heat in a large frying pan. Add and cook mushrooms, shallots, onion, and red bell pepper in butter, stirring frequently, until tender, about 10 minutes. Remove from pan.
3. Combine chicken, oil, and Cajun seasoning in a medium bowl. Add chicken to frying pan, cook until chicken is fully cooked about 5-10 minutes. Remove from pan (can be added to mushroom mix.)
4. Add 1 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 2/3 cup (2 to 3 minutes.)
5. Meanwhile, in a small bowl, stir together sour cream and cornstarch.  Add sour cream mixture to reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more.
6. Stir in chicken and mushroom mixture.  Heat through, and season to taste with salt and pepper. Serve over pasta or mix in pasta to coat with mushroom sauce, top with scallions. Enjoy!

Recipe adapted from:

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