Servings: 4
1. In large sauté pan, warm 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 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 – 6 minutes, or until chicken is cooked through.
4. Garnish stroganoff over cooked egg noodles or other pasta.
Ingredients
* 1.5 pounds chicken tenders, sliced in half lengthwise
* 1 tbsp olive oil
* 3 shallots, thinly sliced
* 16 oz. baby Bella mushrooms, sliced thin
* ½ tsp salt
* ½ tsp black pepper
* 1 tbsp Dijon mustard
* 1 tsp paprika
* 1 tbsp tomato paste
* 1 ½ cups chicken stock
* ¾ cup sour cream
* 2 tbsp chopped parsley
Nutrition Information, Per Serving: 390 calories; 19 g fat; 8 g saturated fat; 12 g carbohydrate; 1 g fiber; 41 g protein
Since we can never have too many healthy chicken recipes; here is a link to Eating Well!
