4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
1 (10 ounce) can chickpeas, drained
1 onion, chopped
1/2 cup butter
1 (16 ounce) container sour cream soup mix
1 (4 ounce) can sliced mushrooms, drained
1 (4.5 ounce) can mushrooms, drained
Heat oil in a large skillet over medium heat. Add chicken and brown on both sides. Brown on both sides. Add oil again, cook, stirring, until chicken is browned, about 5 minutes.
Heat 1 tablespoon oil in a large skillet over medium heat. Add chickpeas, onion and butter. Stir fry until almost cooked, about 3 minutes. Stir in sour cream and mushrooms. Reduce heat to medium-low and add chicken and vegetables. Continue cooking and stirring until chicken is chicken and vegetable mixture is thickened, about 1 minute.