Quick and Lean Chicken Mushroom Stroganoff

2 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast halves
12 ounces (about 3-3/4 cups) fresh white mushrooms, sliced
1 cup thinly sliced onion
1/2 cup reduced-fat sour cream
1/4 cup chicken broth or water
2 tablespoons chopped fresh dill or 2 teaspoons dried
1 teaspoon salt
1/4 teaspoon ground black pepper

In a large nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minutes. Remove chicken; cover to keep warm.
In same skillet heat remaining 1 teaspoon oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minutes.
Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 minutes.
Serve over rice, if desired.
Yield: 4 Portions

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