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 dill weed

In large skillet, melt butter over medium heat. Add chicken; sauté 5 minutes. Stir in water, soup mix and lemon (or equivalent in juice). Bring to a boil; reduce heat to low. Cover and simmer 15 more minutes until chicken is tender and no longer pink.

In a small bowl, combine sour cream, cornstarch and dill weed; add to skillet. Stirring constantly, bring to a boil over medium-high heat. Reduce heat and simmer until dinner time. (If using lemon slice, don't forget to discard it).

Submitted by: Janet Lane