1 lb. boneless chicken breasts, cubed
1 cup chopped onion
8 oz. fresh sliced mushrooms
3 cloves garlic, minced
1 cup chicken broth
8 oz. dairy sour cream (can be fat free)
2 tbsp. olive oil, divided
salt and pepper, to taste

In medium skillet, heat 1 tablespoon olive oil and add cubed chicken breast and pan fry. Once cooked set aside.

In large skillet, sauté onions, mushrooms and garlic with remaining 1 tablespoon olive oil. Once onions are lightly brown, add chicken broth and heat to boil. Stir in dairy sour cream until sauce is smooth, add chicken. Remove from heat and serve.

Best served over pasta.

Serves 4.

Submitted by: Kelly Strack