This version of stroganoff—which most often is made with beef and takes much longer to cook—is elegant enough for a New Year’s celebration but won’t take you away from the party. Using a nice pour of champagne, which is similar to cooking with a slightly sweet white wine, adds a fun twist that fits the season.


  1. Melt 1 tablespoon butter in large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 8 minutes, turning once, until golden brown and no longer pink in center. Cook to internal temp of 165°F. Remove to plate; tent with foil.
  2. Melt remaining 1 tablespoon butter in skillet; add mushrooms, onion, and garlic. Saute about 5 minutes or until tender. Stir in flour; cook 1 minute. Pour in broth and champagne; simmer 3 minutes or until sauce thickens. Mix in sour cream until well blended.
  3. Serve chicken sliced, with sauce spooned over.


Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts. Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.


Serve over tender wide egg noodles or steamed rice.