| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Main dish, Herbs | 6 | Servings | |
INGREDIENTS
| 6 | Chicken breast halves (boneless, skinless) | |
| 2 | tb | Olive oil |
| 1 | tb | Fresh lemon juice |
| 6 | tb | Fresh marjoram |
| 1/2 | ts | Fresh ground pepper |
| 3/4 | c | Sour cream |
| 3/4 | c | Plain nonfat yogurt |
| 1/2 | ts | Salt |
| 2 | tb | Fresh dill weed |
| 1/4 | c | Fresh chives |
INSTRUCTIONS
SAUCE 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”