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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
6 (6-ounce) skinned chicken breast halves |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
butter-flavored vegetable cooking spray |
1 large sweet onion, sliced |
2 cups sliced fresh mushrooms |
1 medium-size sweet red pepper, seeded and cut into thin strips |
1/2 teaspoon dried marjoram |
1/2 cup dry vermouth |
3/4 cup nonfat sour cream |
Directions:
1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add chicken to skillet, and cook 5 minutes on each side or until browned.
2. Add onion, mushrooms, and red pepper. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and marjoram; add vermouth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Stir in sour cream; cover and cook 5 additional minutes. Uncover and cook 10 minutes or until chicken is done and sour cream mixture is slightly thickened, stirring occasionally.
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