Quick Chicken and Veggie Dinner

• 3 boneless skinless chicken breasts
• salt and pepper
• 1 tablespoon butter
• 16 ounces frozen mixed vegetables (I used Bird's Eye veggies with sugar snap peas, baby corn on the cobs, carrots etc)
• 1 tablespoon butter
• 12 cup sour cream
• 13 cup ranch dressing

1. heat up skillet and put 1 T butter in it.
2. cut chickin into thin slices and cook in heated skillet.
3. remove chicken when done and keep warm.
4. cook veggies in pan drippings and 1 T butter.
5. bird's eye has you cover and cook until heated through stirring occasionally.
6. stir together sour cream and ranch and use as a dipping sauce or mix it into the meal.
7. salt and pepper to taste.

chicken breasts, salt, butter, mixed vegetables, butter, sour cream, ranch dressing

Taken from www.food.com/recipe/quick-chicken-and-veggie-dinner-302564 (may not work)