Recipe: Chicken Tenders Stroganoff (using baby bells mushrooms)

CHICKEN TENDERS STROGANOFF

"A modern take on a traditional favorite, Chicken Tenders Stroganoff uses chicken tenders and baby portabella mushrooms to update this classic dish."



1 1/2 pounds chicken tenders, sliced in half lengthwise
1 tbsp butter
1 tbsp olive oil
3 shallots, thinly sliced
16 ounces Baby Bella mushrooms, sliced thin
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Dijon mustard
1 tsp paprika
1 tbsp tomato paste
1 1/2 cups chicken stock
3/4 cup sour cream
2 tbsp chopped fresh parsley (for garnish)

In large saute pan, warm butter and olive oil over medium heat. Add chicken strips and saute 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; saute for 1 minute. Add mushrooms, salt and pepper and saute 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 5-6 minutes, or until chicken is cooked through.

Serve stroganoff over cooked noodles and garnish with chopped parsley, if desired.

Makes 4 servings
Source: National Chicken Council