notes: I usually use more sour cream than the recipe calls for. I found that the sauce isn’t as thick as Dustin and I would like with only 1/2 c sour cream. Adjust it to your tastes. I also sometimes use 1/2 c of white wine combined with 1/2 c water instead of the 1 c of water to give it more flavor. I also use whatever soup mix the store has (Lipton works well, too).
Prep Time: 5 minutes
Cook Time: 16 minutes
2 tbl margarine or butter
1 1/2 lbs. boneless, skinless chicken breast halves
1 c water
1 package KNORR Recipe Classics Vegetable or Spring Vegetable Soup, Dip, and Recipe Mix.
1/4 tsp dried dill weed (optional)
1/2 c sour cream
In a large skillet, melt margarine over medium-high heat and brown chicken, turning occasionally, 5 minutes.
Stir in water, recipe mix and dill weed. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is no longer pink. Remove only chicken to serving platter, keep warm.
Remove skillet from heat; stir in sour cream. Spoon sauce over chicken and serve, if desired, with noodles.