2 tbsp. olive oil
2 1/2 to 3 lb. chicken, cut into serving pieces
1 pkg. frozen corn-on-the-cob
1 (8 oz.) pkg. frozen snap peas
1 c. frozen sliced carrots
1 envelope onion recipe soup mix
2 c. water
1/4 c. sherry
2 tbsp. country Dijon-style prepared mustard
2 tbsp. all-purpose flour
1 c. sour cream

In 12-inch skillet, heat oil and brown chicken over medium-high heat; drain. Add corn, peas and carrots, then soup mix blended with water, sherry and mustard. Bring to a boil, simmer covered 20 minutes. Remove chicken and vegetables to serving platter to keep warm; reserve liquid. Boil liquid over high heat 10 minutes. Remove from heat, stir in flour blended with sour cream; return to heat. Bring to boiling point, simmer, stirring constantly, until sauce is thickened, about three minutes. Pour sauce over chicken and vegetables. Makes 4 servings.