A velvety smooth and flavorful sour cream sauce enrobes tender slices of sautéed chicken breast, shallots and earthy baby bella mushrooms, and is served atop a bed of cooked egg noodles or rice.

Chicken Tenders Stroganoff

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

1. 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.
2. 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.
3. 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.
4. 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.