2 tbsp margarine/spread
1 cup water
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 pkg. vegetable or spring vegetable soup mix
¼ teaspoon dried dill weed (optional)
½ cup sour cream

In 12-inch skillet, melt margarine/spread over medium-high heat and brown chicken, turning once. Stir in water, recipe mix and dill. Bring to a boil. Reduce heat and simmer covered, stirring sauce occasionally, 10 minutes or until chicken is no longer pink. Remove chicken and keep warm. Remove skillet from heat; stir in sour cream. Spoon sauce over chicken. Serve, if desired, with hot cooked noodles.