2 tsp. vegetable oil, divided 1 lb. boneless, skinless chicken breast halves 12 oz. (about 3 3/4 c.) fresh white mushrooms, sliced 1 c. thinly sliced onion 1/2 c. reduced-fat sour cream 1/4 c. chicken broth or water 2 Tbsp. chopped fresh dill or 2 tsp. dried 1 tsp. salt 1/4 tsp. ground black pepper
What to do:
1. In a large nonstick skillet over medium heat, heat 1 tsp. of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 min. Remove chicken; cover to keep warm. 2. In same skillet heat remaining 1 tsp. of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 min. 3. Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 min.
Serve over rice, if desired.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
