4 chicken breasts boneless, skinless
1/8 teaspoon black pepper
1/2 cup onions chopped
1/2 cup chicken broth double-strength
1 10-ounce package peas and carrots
3/4 cup sour cream
Preheat oven to 200°. Rinse chicken and pat dry. Sprinkle with pepper.
In a 10-inch skillet, place chicken, onion and chicken broth. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 6 minutes. Add peas and carrots. Increase heat to medium-high. Bring to a boil; reduce heat to low, cover and simmer for 5 to 6 minutes or until chicken is no longer pink in center and peas are tender. With a slotted spoon, transfer chicken and vegetables to an overproof platter. Loosely cover and place in oven to keep warm.
Bring chicken juices to a boil over high heat. Cook for 3 minutes or until liquid is reduced to about 1/4 cup. Reduce heat to medium-high. Stir in sour cream. Cook and stir for 4 to 5 minutes or until thickened. Spoon sauce over chicken and vegetables. Serve immediately. Makes 4 servings.