ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hungarian Chicken

Prep time 10 mins
Cook time 40 mins
Yield 6 servings.

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

Nutrition 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

How to Make It

  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.

Cooking Light The Lazy Gourmet