Vegetable Chicken With Black Beans

• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves, pounded lightly (about 1-1/4 lbs.)
• 1 garlic clove, finely chopped
• 1 cup water
• 1 (1 1/2 ounce) package vegetable soup mix (Knorr Recipe Classics)
• 1 (15 1/2 ounce) can black beans, drained
• 1 (15 ounce) can crushed tomatoes
• 2 tablespoons sour cream or 2 tablespoons creme fraiche
• 2 tablespoons thinly sliced basil leaves

1. In 12-inch nonstick skillet, heat olive oil over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
2. Remove chicken and set aside.
3. In same skillet, add garlic and cook 30 seconds.
4. Stir in water, Knorr Recipe Classics Vegetable Soup, Dip and Recipe Mix, beans and tomatoes.
5. Bring to a boil over high heat and continue boiling 2 minutes.
6. Reduce heat to low and stir in sour cream.
7. Return chicken to skillet and cook 1 minute or until heated through.
8. Sprinkle with basil and serve, if desired, with hot cooked rice.

olive oil, chicken breast halves, garlic, water, vegetable soup, black beans, tomatoes, sour cream, basil

Taken from www.food.com/recipe/vegetable-chicken-with-black-beans-305868 (may not work)