Preparation / Directions:
In a heavy 10 inch skillet melt the margarine over moderate heat; add the onion and cook, uncovered, until soft - about 5 minutes. Add the mushrooms; cover and cook for 3 minutes. Meanwhile, in a small bowl, mix together the chicken broth, cornstarch, dill weed and paprika. Add this mixture to the skillet and simmer, uncovered, stirring often, for 5 minutes. Raise the heat to high and cook, stirring for 2 to 3 minutes or until the sauce has thickened. Reduce the heat to low, stir in the sour cream and dill; heat for 1 minute. Be careful not to let the sauce boil or it will curdle.
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