Country French Chicken - cooking recipe

Ingredients

4 to 6 boneless, skinless chicken breast halves
2 Tbsp. butter or margarine
2 c. water
1 envelope dry vegetable soup and recipe mix
1 slice lemon
1/2 c. sour cream
1 Tbsp. cornstarch
1/2 tsp. dried dill weed

Preparation

In a large skillet, melt butter or margarine over medium heat. Add chicken; saute 5 minutes.
Stir in water, soup mix and lemon. Reduce heat to low; cover and simmer 15 minutes or until chicken is tender.
Remove chicken and discard lemon.
Combine sour cream, cornstarch and dill weed.
Add to skillet and bring to a boil, stirring constantly, until thickened.
Return chicken to skillet until serving time.
Serve over rice or pasta.
Yields 4 to 6 servings.