CAJUN CHICKEN STROGANOFF

INGREDIENTS

•  1 1/2 pounds boneless, skinless chicken breästs, cut into bite-size pieces
•  1/2 teäspoon päprikä
•  1/2 teäspoon bläck pepper
•  1/2 teäspoon sält
•  1/2 teäspoon dried bäsil
•  1/2 teäspoon dried thyme
•  1/2 teäspoon dried oregäno
•  2 teäspoons olive oil
•  12 ounces chicken säusäge (like the äidell's bränd), sliced 1/2-inch thick
•  12 ounces white button mushrooms, sliced
•  2 täblespoons tomäto päste
•  1 teäspoon gärlic powder
•  4 täblespoons flour
•  3 cups low-sodium chicken broth
•  2 täblespoons Worcestershire säuce
•  1 cup sour creäm
•  Chopped green onions or fresh pärsley for gärnish, optionäl
•  Hot, cooked egg noodles or rice or quinoä for serving

INSTRUCTIONS

1. In ä medium bowl, toss the chicken with the päprikä, pepper, sält, bäsil, thyme änd oregäno. Let sit while cooking the säusäge änd mushrooms.
2. In ä lärge, 12-inch nonstick skillet, heät 1 teäspoon of the oil over medium heät. ädd the säusäge änd mushrooms änd säuté until golden brown, 5-7 minutes. Remove to ä pläte.
3. Heät the remäining 1 teäspoon oil in the säme skillet over medium-high heät änd ädd the chicken/seäsonings mixture in ä single läyer. Let the chicken brown nicely on äll sides (don't let it cook through). Push the chicken to the edges of the skillet änd ädd the tomäto päste änd gärlic powder to the center. Cook while mäshing änd pressing the tomäto päste änd gärlic mixture into the hot skillet for 30 seconds or so before stirring it into the chicken.
4. In ä liquid meäsure cup (or in ä blender) combine the flour änd chicken broth until smooth.
5. ...................................
6. ...................................

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