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Ingredients Jump to Instructions ↓

  1. 6 Chicken breast halves

  2. -- (boneless, skinless) 2 tb Olive oil

  3. 1 tb Fresh lemon juice

  4. 6 tb Fresh marjoram

  5. 1/2 ts Fresh ground pepper

  6. --SAUCE--

  7. 3/4 c Sour cream

  8. 3/4 c Plain nonfat yogurt

  9. 1/2 ts Salt

  10. 2 tb Fresh dill weed

  11. 1/4 c Fresh chives

  12. 1 hour in the refrigerator. In a skillet on medium-high heat, saute the chicken for 2 minutes and turn. Cook

  13. 4 to 8 minutes longer or until cooked through and browned.

  14. SAUCE: Combine all ingredients. Serve over the chicken.Source: The Herb Companion, October/November 1993Typed for you by Karen Mintzias

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