2 tbsp. butter
1 1/2 lbs. boneless, skinless chicken breasts
2 c. water
1 pkg. Knorr vegetable soup mix
1 slice lemon
1/2 c. sour cream
1 tbsp. cornstarch
1/2 tsp. dried dillweed

In large skillet melt butter over medium high heat. Add chicken saute 5 minutes. Stir in water, soup mix and lemon. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until chicken is tender. Remove chicken discard lemon. In small bowl combine sour cream, cornstarch and dillweed. Add to skillet. Stir constantly, bringing to boil over medium high heat. Reduce heat; simmer 1 minute. Serve over chicken. (4 servings).