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INGREDIENTS
2
tsp. vegetable oil, divided
1
lb. Boneless, skinless chicken breast
halves
12
oz. fresh Moonlight® mushrooms, sliced
(about 3 ¾ cups)
1
cup thinly sliced onion
½
cup reduced-fat sour cream
¼
cup chicken broth or water
2
tbsp. chopped fresh dill (or
2 tsp. dried)
1
tsp. salt
¼
tsp. ground black pepper |
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DIRECTIONS
In
a large nonstick skillet over medium heat, heat 1 teaspoon of the oil.
Add chicken; cook until golden brown and cooked through turning once,
7 to 10 minutes.Remove
chicken; cover to keep warm. In same skillet heat remaining 1 teaspoon
oil. Add fresh Moonlight® mushrooms and onion; cook, stirring
occasionally, until tender, about 5 minutes. Reduce heat to low; stir
in sour cream, chicken broth, dill, salt and black pepper. Add
reserved chicken; cook until heated through, about 5 minutes.
MENU
SUGGESTIONS
Serve
with rice and lemon tanged fresh asparagus and angel food cake
drizzled with chocolate sauce for dessert. |
