Heat butter and oil in a large nonstick skillet on medium. Add chicken and cook 5 minutes or until lightly browned but not cooked through. Remove chicken and keep warm.
In same skillet, add shallots and cook 1 minute. Add mushrooms, salt and pepper and cook 7 minutes, or until mushrooms ave released all their liquid. Add mustard, paprika and tomato paste. Stir until combined.
Add broth. Bring to boil, reduce heat to low and simmer 15 minutes or until reduced by half. Add sour cream to sauce and stir to combine.
Cook on medium-low 3 minutes or until sauce thickens slightly. Add reserve chicken to accumulated liquid and stir to combine. Heat 5 or 6 more minutes or until chicken is cooked through.
Serving
Suggestions
Serve over noodles
Originally Submitted
1/1/2011
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