Chicken in Cilantro-Peanut Sauce

Ingredients

• 0.5 cup chicken broth 
• 2 cups rice long-grain white hot cooked
• 0.3 cup knudsen cream sour
• 0.5 cup cilantro leaves fresh coarsely chopped
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 0.5 lb mushrooms sliced
• 1  onion chopped
• 0.5 cup planters roasted peanuts dry
• 1  serrano chile whole
• 1 lb chicken breasts boneless skinless

Equipment

• frying pan
• blender

Directions

1. Blend broth, 1/4 cup dressing, cilantro, nuts and chile in blender until smooth.
2. Heat remaining dressing in large nonstick skillet on medium-high heat.
3. Add onions; cook 5 min., stirring occasionally.
4. Add chicken; cook 2 min. on each side or until browned on both sides. Stir in mushrooms; cook 5 min. or until liquid is evaporated, stirring occasionally.
5. Stir in broth mixture; cover. Cook 10 min. or until chicken is done (165F).
6. Serve over rice; top with sour cream.