Quick & Creamy Chicken Stew

• 3/4 lb small red potato, quartered (about 8)
• 2 tablespoons water
• 1 tablespoon oil
• 1 lb boneless skinless chicken breast, cut into bite-size chunks
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1/4 cup Italian dressing
• 2 cups frozen peas and carrots
• 1/2 cup sour cream

1. PLACE potatoes and water in microwaveable dish; cover with lid.
2. Microwave on HIGH 7 minute or until fork-tender.
3. Meanwhile, heat oil in large saucepan on medium-high heat.
4. Add chicken; cook 7 minute or until browned, stirring occasionally.
5. ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover.
6. Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through.
7. STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.

red potato, water, oil, chicken breast, condensed cream, italian dressing, carrots, sour cream

Taken from www.food.com/recipe/quick-creamy-chicken-stew-213457 (may not work)