1. In a large nonstick skillet over medium heat, heat 1 tsp. of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 min. Remove chicken; cover to keep warm.
2. In same skillet heat remaining 1 tsp. of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 min.
3. Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 min.
Serve over rice, if desired.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com