Hungarian Chicken

Ingredients

• 36 ounce skinned chicken breast halves 
• 0.5 teaspoon marjoram dried
• 0.5 cup vermouth dry
• 2 cups mushrooms fresh sliced
• 0.8 cup nonfat cream sour
• 0.5 teaspoon pepper divided
• 1 medium size bell pepper sweet red seeded cut into thin strips
• 0.5 teaspoon salt divided
• 1 large onion sweet sliced

Equipment

• frying pan

Directions

1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat a nonstick skillet with cooking spray.
2. Place over medium-high heat until hot.
3. Add chicken to skillet, and cook 5 minutes on each side or until browned.
4. Add onion, mushrooms, and red pepper.
5. 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.