Quick and Creamy Chicken Stew

*This recipe is low-carb if you omit or sub the potatoes.

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Quick and Creamy Chicken Stew

¾ lb. small red potatoes, quartered                          

2 Tbl. water                                                              

1 Tbl. oil                                                                   

1 lb. boneless skinless chicken breasts, cut up

1 can (10 3/4 oz) cream of chix soup

1 pkg dry Italian seasoning dressing

2 cups frozen peas and carrots

1/2 cup sour cream

Place potatoes and water in microwaveable dish; cover with lid.  Microwave on High 7 minutes or until fork-tender.  Meanwhile, heat oil in large saucepan on medium-high heat.  Add chicken; cook 7 minutes, or until browned, stirring occasionally.  Add potatoes, soup, dressing and vegetables to saucepan.  Bring to boil; cover.  Reduce heat to medium-low; simmer 3 minutes or until chicken is cooked through and vegetables are heated through.  Stir in sour cream, cook 1 minute, or until heated through, stirring occasionally.