QUICK AND LEAN CHICKEN MUSHROOM STROGANOFF (0046)

Total Time ：25m

4 servings

Ingredients：

2 teaspoons vegetable oil, divided

1 pound boneless, skinless chicken breast halves

12 ounces (about 3 3/4 cups) fresh white mushrooms, sliced

1 cup thinly sliced onion

1/2 cup reduced-fat sour cream

1/4 cup chicken broth or water

2 tablespoons chopped fresh dill or 2 teaspoons dried

1 teaspoon salt

1/4 teaspoon ground black pepper

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 of oil. Add 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.

Serve over rice, if desired.