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
———————————–SAUCE———————————– 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
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