One of Ms1995hoo's food magazines had a recipe for a cajun chicken stroganoff that takes about half an hour to prepare, so we tried it last night.
You saute half a pound of sliced mushrooms and half a pound of sliced kielbasa in olive oil until browned, then transfer to a bowl. Toss 1.5 pounds of chicken breast tenders with cajun seasonings and then dust with flour and saute for about five minutes in some more olive oil in the same pan. Push the chicken to one side and add a tablespoon of tomato paste and some minced garlic to the pan, cook for one minute, then deglaze the pan with sherry. Once the sherry is almost evaporated, add low-sodium chicken broth, Worcestershire, and the kielbasa-mushroom mixture and simmer until the liquid reduces by half. Off the heat, stir in half a cup of sour cream.
Came out pretty nicely, but Ms1995hoo didn't use enough cajun seasoning or garlic (I don't know if she misread the recipe or what). It had flavor but could have used some more kick. I think the cajun seasoning blend we used may not have enough salt and pepper, either, so we'll add some of that when we try it again. It tasted good and was very filling, but we got more of the kielbasa flavor than anything else.
Downside is that I have sat on the toilet three times already this morning.