Country Chicken Skillet

1 Tbsp light margarine or butter
2 boneless, skinless chicken breasts
1/2 cup water or chicken broth
1/2 pkg Knorr Vegetable Soup Mix
1/2 tsp dill weed (tarragon, parsley, basil, thyme, or skip all together)
1/4 c light sour cream


Pound chicken breasts until they are of a uniform thickness In large nonstick skillet melt butter and oil over medium high heat. Add chicken and brown, turning occasionally, about 5 minutes. In bowl, stir water (or chicken broth) and soup mix until blended. Stir into skillet; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, 10 minutes or until chicken is tender. Place chicken on platter. Remove skillet from heat; stir in sour cream. Spoon sauce over chicken. Makes 2 Servings.


Could be made core if using fat free items insted of reduced fat. Use basil instead of butter & FF Sour Cream. Points change to 4pts per serving.



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