| 1 | * note: this recipe is from lipton soups. |
| 2 | heat the oil in a 12-inch skillet and brown the chicken over medium-high heat. |
| 3 | Drain. |
| 4 | Add the corn, peas and carrots. |
| 5 | Blend the soup mix with the water. |
| 6 | Add to the skillet along with the sherry and mustard. |
| 7 | Bring to a boil, then simmer, covered, for 20 minutes. |
| 8 | remove the chicken and vegetables from the skillet to a serving platter and keep warm; reserve the liquid. |
| 9 | Boil the liquid over high heat for 10 minutes. |
| 10 | Remove from the heat and stir in the flour blended with the sour cream. |
| 11 | Return to the heat and bring to a boil; reduce the heat and simmer, stirring constantly, until the sauce thickens. |
| 12 | Pour the sauce over the chicken and vegetables and serve. |
| 13 | makes 4 servings. |
| 14 | [sherrie ruhl, the baltimore sun; jan 29, 1992] |
