Chicken stroganoff in a creamy mushroom gravy is a quick dinner ready on the table in 30 minutes! Different twist on using chicken instead of beef for the stroganoff. I cook with a lot of chicken. It is so universal for so many dishes. Golden skinless chicken tenders smothered in a full-flavored stroganoff sauce for an easy weeknight dinner.

• ¼ cup butter (½ stick)
• 1 TBL olive oil
• 1 ½ Pounds chicken tenders, each cut into 3 pieces
• ½ small onion, sliced
• 1 TBL minced garlic
• 6 ounces white mushrooms,stemmed and quartered
• ½ cup chicken broth
• 2 TBL balsamic vinegar
• ½ TBL Dijon mustard
• 1 tsp pink himalayan salt
• 1 tsp ground pepper
• ½ cup heavy cream

1. In a large, frying pan, heat olive oil over high heat. Add the chicken and brown on all sides, about 4 minutes per side. Transfer chicken to a plate and set aside.
2. Reduce the heat to medium-low, combine the onions and garlic in the pan, and cook for about 3 minutes until fragrant. Add the mushrooms, broth, balsamic vinegar, Dijon mustard, salt, and pepper, and gently stir until combined.
3. Add the cream, return the chicken to the pan, and stir until the chicken is covered in the sauce.
4. Increase the heat to medium and simmer, stirring occasionally, until the chicken is cooked through, about 12 minutes. Serve immediately. Easy Peasy! Enjoy 🙂

You can put the stroganoff over spinach like I did, which was drizzled with olive oil or you can put over cauliflower rice. 🙂

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