Yield: 6 Servings
|6||Chicken breast halves (boneless, skinless)|
|2 tablespoons||Olive oil|
|1 tablespoon||Fresh lemon juice|
|6 tablespoons||Fresh marjoram|
|½ teaspoon||Fresh ground pepper|
|¾ cup||Sour cream|
|¾ cup||Plain nonfat yogurt|
|2 tablespoons||Fresh dill weed|
|¼ cup||Fresh chives|
Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper. Marinate for at least 1 hour in the refrigerator. In a skillet on medium-high heat, saute the chicken for 2 minutes and turn. Cook 4 to 8 minutes longer or until cooked through and browned.
SAUCE: Combine all ingredients. Serve over the chicken.
* Source: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias