Cajun Chicken Stroganoff – Easy! 4 Servings
1 ½ tablespoons Bittersweet Cajun Cookin’ (divided)
½ cup sour cream (Tatua Sour Cream works really well here) or creme fraiche
2 medium onions, coarsely chopped
4 tablespoons olive oil
1 whole skinless, boneless chicken breast (about 1 kg) cut into 8 pieces
Mix ½ tablespoon Bittersweet Cajun with 1/2 cup sour cream, reserve. Heat olive oil in deep-sided fry pan. Add onions and sauté until clear, about 10 minutes. Sprinkle with remaining 1 tablespoon of Bittersweet Cajun, add chicken and stir to coat. Cover and cook approx 30 minutes stirring occasionally, until chicken is done and juices run clear. Remove chicken to heated platter and stir in seasoned sour cream mixture to taste. Bring to heat but do not boil (If using creme fraiche boiling will not hurt). Drizzle onion/sour cream mixture over chicken on platter and serve immediately.