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Country Chicken Skillet




Source of Recipe


Not sure


List of Ingredients




2 Tbsp light margarine or butter (reduce to 1 Tablespoon and add 1 T olive oil)
24 ounces boneless, skinless chicken breast halves (4 halves)
1 cup water (I use chicken broth)
1 pkg Knorr Vegetable Soup Mix
1 tsp dillweed (I didn't have with this…I used tarragon, or you could use parsley , basil, thyme, or skip all together)
1/2 c reduced fat sour cream

Recipe



Pound chicken breasts until they are of a uniform thickness

In large nonstick skillet melt butter and oil over medium high heat. Add chicken and brown, turning occasionally, about 5 minutes.

In bowl, stir water (or chicken broth) and soup mix until blended. Stir into skillet; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, 10 minutes or until chicken is tender. Place chicken on platter.

Remove skillet from heat; stir in sour cream. Spoon sauce over chicken.

This recipe serves 4. WW Points estimated at 5