6 pieces boneless chicken breasts
1 1/2 tbsp. butter
1 1/2 c. fresh mushrooms, sliced
2 tbsp. fresh parsley
2 tsp. chives, chopped
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. chicken broth
1 tbsp. flour
1/2 c. sour cream

Melt butter, brown chicken on both sides, remove chicken and reserve. Add mushrooms, parsley, chives, dill, salt and pepper, cook until mushrooms are softened. Stir in chicken broth, return chicken to skillet. Cover and simmer 15 minutes or until chicken is tender. Remove chicken from skillet.

In a small bowl, combine flour and sour cream. Stir sour cream mixture into skillet, cook until heated through. Do not boil. Serve sauce over chicken.