Chicken Tenders Stroganoff

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Who doesn’t love a delicious meal that can be put together in 30 minutes? Well this one is a keeper for everyday meal nights, and is special enough for company too. Chicken tenders and mushrooms, seasonings you have in cupboard, sour cream and noodles. Yum!

Chicken Tenders Stroganoff

Chicken Tenders Stroganoff

Serves 4


1.5 pounds chicken tenders, sliced in half lengthwise
1 tbsp butter
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


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 – 6 minutes, or until chicken is cooked through.

4. Garnish stroganoff over cooked noodles.

Nutrition Information, Per Serving: 390 calories; 19 g fat; 8 g saturated fat; 12 g carbohydrate; 1 g fiber; 5 g sugars; 41 g protein


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