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