Hungarian Chicken

• 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

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.

chicken, salt, pepper, butter, sweet onion, mushrooms, sweet red pepper, marjoram, nonfat sour cream

Taken from www.myrecipes.com/recipe/hungarian-chicken (may not work)