Cajun Chicken Stroganoff

So happy for the very positive and supportive reactions to my first cooking video, thank you to everyone! And here is another one, my second video recipe, another 10/10 tasty and wonderful recipe. It's super easy and comes together quickly, thus why it is from the magazine/booklet "Weeknight Menus" by Cuisine at Home. I had made this a long time back and forgotten about it until now; glad I remembered and made it for my second video entry. Even better, I used it to try out the new induction burner I just got over the weekend...and I love it, cooks great!

Link to recipe video on YouTube: https://youtu.be/g6ivB6m7Sy4

Recipe listed below contains my modifications from the original.

Ingredients:

cooked egg noodles, for serving (I used Racconto medium egg noodles)

4 T. olive oil, divided

1/2 lb. kielbasa

1/2 lb. button mushrooms, quartered

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. kosher salt

1/2 tsp. coarse ground black pepper

1/2 tsp. paprika

1/3 tsp. cayenne pepper

1 lb. chicken tenderloins, cut in 2-3" sections

2 T. all-purpose flour

1 T. tomato paste

2 tsp. bottled minced garlic

1/2 c. dry sherry

3/4 c. chicken broth

1 T. Worcestershire sauce

1/2 c. crème fraîche

Directions:

1. Add 2 T. of the olive oil to a large skillet over medium-high heat. Once heated, stir in the kielbasa and mushrooms. Cook, stirring often, until starting to brown (around 5 minutes). Transfer kielbasa and mushrooms to a bowl and set aside.

2. In a medium bowl, combine the oregano, basil, thyme, kosher salt, black pepper, paprika, and cayenne. Add the chicken tenderloins and mix until the chicken is evenly coated. 

3. Sprinkle the flour atop the chicken pieces, then stir to coat evenly.

4. Heat the remaining 2 T. of the olive oil in the same large skillet as before, again on medium-high. Add the chicken and stir to coat. Cook the chicken, stirring occasionally, for around 5 minutes.

5. Push the chicken to one side of the pan, then add the tomato paste and garlic. Stir and cook for 1 minute.

6. Deglaze the pan with the sherry, stirring until liquid has nearly dissolved, then stir in the chicken broth and Worcestershire sauce. 

7. Return the reserved kielbasa and mushrooms to the pan, stirring to coat in the mixture. Bring sauce to simmer and maintain simmer for 5 minutes (I had to reduce the heat to medium-low at this point).

8. After the 5 minutes of simmering, remove from heat and stir in the crème fraîche. Serve over the cooked egg noodles and enjoy!