Real Recipes From Real Home Cooks ®

big easy chicken stroganoff with a big twist

Recipe by
Andy Anderson !
Wichita, KS

Okay, don’t ask why I called it, Big Easy. In my defense, it does have Cajun spices. With that said, I made about five versions of this before finally committing to this particular version. And my final solution might surprise you. Since chicken cooks fast, it’s a quick dish to prepare. In addition, I choose to use long-grain white rice as opposed to the more “traditional” flat egg noodles. I think the rice gives the chicken a chance to stand out… get up and crow, so to speak. So, you ready… Let’s get into the kitchen.

yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For big easy chicken stroganoff with a big twist

  • 4 Tbsp
    grapeseed oil
  • 8 oz
    sausage (more on this later)
  • 8 oz
    mushrooms, white button, cleaned with stems removed
  • 1 1/2 lb
    boneless/skinless chicken breasts, about two medium sized
  • CHICKEN SPICES
  • 3 tsp
    cajun spice mix (like tony chachere's)
  • 1 tsp
    fresh oregano leaves, chopped
  • 1 tsp
    fresh thyme, chopped
  • 1/4 tsp
    garlic powder
  • ADDITIONAL INGREDIENTS
  • 2 Tbsp
    flour, all purpose variety
  • 2 Tbsp
    tomato paste
  • 1 tsp
    fresh garlic, minced
  • 1/2 c
    dry sherry
  • 3/4 c
    chicken stock
  • 1 Tbsp
    worcestershire
  • 1/2 c
    sour cream (optional) see step 30
  • 1/5 c
    long-grained white rice

How To Make big easy chicken stroganoff with a big twist

  • 1
    Gather your ingredients
  • 2
    Chef’s Note: This dish comes together quickly so, have everything on hand and prepped.
  • 3
    Cook the rice according to package direction; however, use about 1/4 of a cup less water.
  • 4
    When it finishes cooking, remove from heat, leave covered, and reserve.
  • 5
    Chef’s Tip: White rice calls for 2 cups of water for every cup of rice. One-and-a-half cups of white rice would normally require 3 cups of water. If you cut that back by a quarter cup, the rice will have a bit more bite to it. For this recipe that’s a good thing.
  • 6
    Cut the cleaned/stemmed mushrooms into quarters.
  • 7
    Cut the sausage into 1/2-inch slices. On the bias.
  • 8
    Chef’s Note: About the sausage. Many similar recipes call for kielbasa; however, I found that using one of three sausages really makes this dish kick.
  • 9
    For a Cajun taste with a touch of Thai, add SAI UA: A type of sausage from Chiang Mai that is highly regarded in the best of Thailand. It is a slightly spicy grilled pork sausage containing red curry spices and fresh herbs. The taste of finely shredded kaffir lime leaves, coriander leaves and lemon grass permeates the sausage. It has a wonderful spicy taste, but it’s difficult to find (this would be my first choice).
  • 10
    For a more Cajun taste, add ANDOUILLE: A spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French Andouille sausage.
  • 11
    For a Cajun taste with a hint of Italy, add ITALIAN SAUSAGE: A pork sausage that's often added to pasta sauces. For this recipe I would use mild or hot sausage.
  • 12
    Cut the chicken into 1/2-inch cubes.
  • 13
    Combine the seasonings together in a bowl
  • 14
    Thoroughly toss with the chicken pieces in the seasoning, and reserve.
  • 15
    Add two tablespoons of the grapeseed oil to a sauté pan, over medium high heat.
  • 16
    Add the mushrooms and sliced sausage.
  • 17
    Chef’s Tip: Add just a pinch of salt to get the process started.
  • 18
    Sauté until the sausages are thoroughly cooked, and the mushrooms begin to brown.
  • 19
    Chef's Note:Transfer the mushroom/sausage mixture to a bowl and reserve. Leave the sauté pan on the heat.
  • 20
    Before adding the reserved chicken to the sauté pan, dust with the flour.
  • 21
    Add the remaining two tablespoons of grapeseed oil to the pan, and then add the chicken.
  • 22
    Chef's Tip: Sauté the chicken until it is almost, but not quite, cooked through, about 5 minutes. If it's just a bit pink... that's okay.
  • 23
    Make a hole in the middle of the pan, by pushing the chicken to the sides.
  • 24
    Add the tomato paste and the garlic, and sauté until fragrant, about 1 minute.
  • 25
    Add the sherry to deglaze the pan.
  • 26
    Chef’s Tip: Use a wooden spoon to scrape up those wonderful brown bits (fonds), and dissolve them into the sherry.
  • 27
    When the sherry is almost evaporated, add the broth, Worcestershire, and the reserved mushroom/sausage mixture.
  • 28
    Bring to a simmer, and allow it to reduce by half, about 8 to 10 minutes.
  • 29
    Remove from the heat, and let rest for 5 minutes.
  • 30
    Chef’s Note: At this point you are supposed to stir in the sour cream. I tried this recipe five times, and every time, something just didn’t seem right. Then, on the fifth try, I left out the sour cream, and just served it on rice. It was wonderful. Use the sour cream if you choose; however, I think that it is spot on without the added sour cream.
  • 31
    Whichever way you choose, serve over the rice. Enjoy.
  • 32
    Keep the faith, and keep cooking.
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