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Country French Chicken Skillet

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June 15th, 2004, 07:57 AM
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2 tablesspoons margarine or butter
1 1/2 pounds boneless, skinless chicken breast halves
1 cup water
1 package KNORR Recipe Classics Vegetable or Spring Vegetable Soup, Dip and Recipe Mix
1/4 teaspoon dried dill weed (optional) I didn't add it in.
1/2 cup Sour Cream

~In 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 so longer pink. Remove chicken to serving platter and keep warm.

~remove skillet form heat; stir in sour cream. Spoon sauce over chicken and serve, if desired, with noodles.

I used egg noodles and I put the chicken back in the pan with the sauce to mix and then I served it.
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