Creamy Chicken Stew

3/4 pound small red potatoes, quartered

2 Tbsp water

1 Tbsp oil

1 pound boneless skinless chicken breasts, cut into bite sized chunks

1 can cream of chicken soup

1/4 cu Italian 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 minutes or until heated through, stirring occasionally.

Serves 4