Hungarian Chicken

Oxmoor House
6 servings.


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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


Prep: 10 Minutes
Cook: 40 Minutes

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.

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.

Created date

August 2009

Nutritional Information

Calories 184
Caloriesfromfat 9 %
Fat 1.8 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.6 g
Carbohydrate 10.3 g
Fiber 1.8 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 294 mg
Calcium 0.0 mg