Ingredients
2
tablespoons butter
1
package (20 oz) boneless skinless chicken breasts, cut into 1 1/2x1/2-inch strips
2
packages (8 oz each) fresh sliced cremini mushrooms
1
medium onion, thinly sliced
3
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup sour cream
Preparation
In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Remove to plate.
In same skillet, melt remaining 1 tablespoon butter. Add mushrooms and onion; cook 5 to 6 minutes, stirring occasionally, until onions are tender. Stir in flour, salt and pepper.
Reduce heat to medium. Add chicken and broth; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in sour cream until well blended and heated through.
