Chicken Tenders Stroganoff
A velvety smooth and flavorful sour cream sauce enrobes tender slices of sautéed chicken breast, shallots and earthy baby bella mushrooms, served atop a bed of cooked egg noodles or rice.
1 1/2 pounds chicken tenderloins, sliced in half lengthwise
1 tablespoon butter
1 tablespoon olive oil
3 shallots, thinly sliced
16 ounces baby bella mushrooms, sliced thin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon tomato paste
1 1/2 cups chicken stock
3/4 cup sour cream
2 tablespoons chopped parsley
Hot cooked egg noodles or rice for accompaniment
- In large sauté pan, warm butter and olive oil over medium heat. Add chicken strips and sauté until browned but not cooked through, about 5 minutes. Remove chicken from pan and place into bowl to reserve while making sauce.
- In same pan, add shallots; sauté for 1 minute. Add mushrooms, salt and pepper and sauté until mushrooms have released all of their liquid, about 7 minutes. Add Dijon mustard, paprika and tomato paste. Stir until combined. Add chicken stock, cover and bring to a boil. Cook to reduce liquid by half, about 12 minutes.
- To sauce, add sour cream and stir to combine. Cook over medium heat until sauce thickens slightly. Add reserved chicken and stir to combine. Warm over low heat for another 5 to 6 minutes, or until chicken is cooked through.
- Serve stroganoff over cooked noodles.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 390 calories; 19 g fat; 8 g saturated fat; 12 g carbohydrate; 1 g fiber; 5 g sugars; 41 g protein
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.