Ingrdients
- 2 tsp.
vegetable oil, divided
-
1 lb. Boneless, skinless chicken breast halves
- 12 oz. fresh mushrooms, sliced (about 3 and 3/4 cups)
- 1 cup thinly sliced onion
- 1/2 cup reduced-fat sour cream
- 1/4 cup chicken broth or water
- 2 tbsp. chopped fresh dill (or 2 tsp. dried)
-
1 tsp. salt
- 1/4 tsp. ground black pepper
Directions
- In a large nonstick
skillet over medium heat, heat 1 teaspoon of the oil
- Add chicken, cook until golden brown and cooked through turning once,
7 to 10 minutes
- Remove chicken; cover to keep warm. In same skillet heat remaining
1 teaspoon oil
- Add fresh mushrooms and onion; cook, stirring occasionally, until
tender, about 5 minutes
- Reduce heat to low; stir in sour cream, chicken broth, dill, salt
and black pepper
- Add reserved chicken; cook until heated through, about 5 minutes
Menu
Suggestions
Serve with rice
and lemon tanged fresh asparagus and angel food cake drizzled with chocolate
sauce for dessert.
