1 Tbs Olive Oil
1/2 Tsp Salt
1/4 Tsp Pepper
1 Lb Chicken Breast cut into 1 inch cubes
1 medium onion
2 cloves garlic
12 oz white mushrooms
1/2 cup white wine
1 cup chicken broth
2 Tbs fresh dill
1/2 Cup sour cream
2 Tbs Butter
1 Tbs flour or corn starch

1 Tbs Olive Oil 1/2 Tsp Salt 1/4 Tsp Pepper 1 Lb Chicken Breast cut into 1 inch cubes 1 medium onion 2 cloves garlic 12 oz white mushrooms 1/2 cup white wine 1 cup chicken broth 2 Tbs fresh dill 1/2 Cup sour cream 2 Tbs Butter 1 Tbs flour or corn starch

Cook the chicken in a large skillet. Season the chicken with salt and pepper cook for about 7 minutes.

Saute mushrooms, add onion and garlic, cook for additional 2 minutes. Add the mushrooms and continue to cook for another 10 minutes.

Stir in the white wine, chicken broth and bring to a boil. Add the dill, sour cream and stir. Add butter and stir. Whisk flour and add a little broth.

Add everything back to gether and heat.