Quick & Creamy Chicken Stew - cooking recipe

Ingredients

3/4 lb small red potato, quartered (about 8)
2 tablespoons water
1 tablespoon oil
1 lb boneless skinless chicken breast, cut into bite-size chunks
1 (10 3/4 ounce) can condensed cream of chicken soup
1/4 cup Italian dressing
2 cups frozen peas and carrots
1/2 cup sour cream

Preparation

PLACE potatoes and water in microwaveable dish; cover with lid.
Microwave on HIGH 7 minute or until fork-tender.
Meanwhile, heat oil in large saucepan on medium-high heat.
Add chicken; cook 7 minute or until browned, stirring occasionally.
ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover.
Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through.
STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.