Country French Chicken
Beth
I've never been overly fond of recipes that call for prepared soups, but this one is pretty dang good and really easy to throw together after work.
| 2 Tbs butter or margarine 1 1/2 lbs. boneless, skinless chicken breasts 2 cups water 1 pkg. Knorr Swiss Vegetable Soup Mix |
1 slice lemon 1/2 cup sour cream 1 Tbs. corn starch 1/2 tsp. dried dillweed |
In a large skillet melt butter over medium-high heat. Add chicken; sauté 5 minutes. Stir in water, soup mix and lemon. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until chicken is tender. Remove chicken; discard lemon. In a small bowl combine sour cream, corn starch and dillweed. add to skillet. Stirring constantly, bring to boil over medium-high heat. Reduce heat; simmer 1 minute. Serve over chicken. Serves 4.