| 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
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