4 boneless, skinless chicken breast halves
1/8 tsp. pepper
1/2 c. chopped onion
1/2 c. double strength chicken broth
1 pkg. (10 oz.) frozen peas & carrots
3/4 c. dairy sour cream

Preheat oven to 200 degrees. Rinse chicken and pat dry. Sprinkle with pepper.

In a 10 inch skillet, place chicken, onion and chicken broth. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 6 minutes. Add peas and carrots. Increase heat to medium- high. Bring to a boil; reduce heat to low, cover and simmer for 5-6 minutes or until chicken is no longer pink in center and peas are tender.

With a slotted spoon, transfer chicken and vegetables to an ovenproof platter. Loosely cover and place in oven to keep warm.

Bring chicken juices to a boil over high heat. Cook for 3 minutes or until liquid is reduced to about 1/4 cup. Reduce heat to medium high. Stir in sour cream. Cook and stir for 4-5 minutes or until thickened. Spoon sauce over chicken and vegetables. Serve immediately.

Serve with buttered noodles and sliced tomatoes. Makes 4 servings.