Tuesday, September 4, 2007

French Country Chicken

From Mique
2 tablespoons butter or margarine
1 1/2 lbs boneless skinless chicken breasts
2 cups water
1 package Knorr vegetable soup mix1
slice lemons
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon dry dill weed

In a large skillet, melt margarine over medium high heat.Add chicken and saute for 5 minutes.Stir in water, soup mix and lemon.Bring to a boil.Reduce heat to low.Cover and simmer 15 minutes.Remove chicken and discard lemon.In small bowl, combine sour cream, corn starch and dill weed.Add to skillet, stirring constantly.Bring to a boil over medium high heat.Reduce heat, simmer 1 minute. Serve over chicken. Side dish ideas: mashed potatoes and broccoli.

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