Instructions: Lightly brown chicken pieces in small amount of butter (1-2 tsp) or spray pan with butter-flavored Pam before browning chicken. Remove chicken to a plate and brown onion and mushroom in the pan you used to brown the chicken. Put chicken pieces back in pan and add next 4 ingredients.

Sprinkle with salt and pepper to taste. Cover and cook for 30-45 minutes or until chicken is done. (Dont overcook or chicken will be dry.)

Remove chicken pieces to a serving dish and keep warm. If there are more than 2 or 3 tablespoons of liquid in the pan, turn up the heat and cook until the sauce condenses to 2-3 tbsp. Then stir in the fat-free sour cream until smooth and heated through. Do not boil. Pour sauce over chicken and serve extra on the side. This is very good with noodles. I served it with homemade herb-flavored spaetzle from Raichlens lowfat

Sour cream should be added at the end of the cooking time.

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