Recipe page
From the soon to be released Breakfast--a self help book. . .
Dilled Creamed Chicken |
skinless boneless chicken breasts |
1 tsp. olive oil |
2 cups sour cream |
1 can cream of mushroom soup |
1 pkg. dry onion soup mix |
1 Tbs. dill weed |
salt and pepper to taste |
1 tsp. lemon zest |
Brown chicken breasts in olive oil approximately 4 minutes on each side. Set aside. To the pan, add the sour cream, soups, dill weed, and lemon zest. Return chicken to pan and be sure it is covered by the sauce. Reduce heat and cook for 45 minutes to an hour until done! Serve with rice or mashed potatoes! |