Chicken Tenders Stroganoff
Recipe by National Chicken Council
Ingredients
- 1-1/2 pound 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 cup chicken stock
- 3/4 cup sour cream
- 2 tablespoons chopped parsley
Instructions
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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.
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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.
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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 – 6 minutes, or until chicken is cooked through.
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Garnish stroganoff over cooked noodles.
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