Quick And Lean Chicken Mushroom Stroganoff

• 2 teaspoons vegetable oil, divided
• 1 lb boneless skinless chicken breast half
• 12 ounces about 3 3/4 c. fresh white mushrooms, sliced
• 1 cup thinly sliced onion
• 1/2 cup reduced-fat sour cream
• 1/4 cup chicken broth or 1/4 cup water
• 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

1. In a large nonstick skillet over medium heat, heat 1 teaspoons of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minute Remove chicken; cover to keep warm.
2. In same skillet heat remaining 1 teaspoons of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minute Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 minute.

vegetable oil, chicken, fresh white mushrooms, onion, sour cream, chicken broth, dill, salt, ground black pepper

Taken from www.food.com/recipe/quick-and-lean-chicken-mushroom-stroganoff-435830 (may not work)