Chicken Breasts in Vinegar-Cream Sauce

2 lbs. boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
3 Tbsp. canola oil
4 cloves garlic, minced
3 Tbsp. fresh thyme, minced
3 Tbsp. fresh marjoram, minced
2/3 cup thyme or mixed herb red wine vinegar
1/2 cup vegetable stock or water
3 Tbsp. sun-dried tomatoes, minced
1/3 cup low-fat or nonfat sour cream
Fresh thyme and marjoram

Sprinkle chicken breasts with salt and pepper.

Heat the oil over medium heat in a large heavy nonreactive skillet. Add the chicken and cook on both sides until golden.

Add the garlic and cook until soft, being careful not to burn.

Sprinkle in the thyme and marjoram, cover the pan, reduce heat to low and cook for 15 minutes, or until the chicken breasts are cooked through. Remove the chicken to a serving platter and keep warm.

Increase the heat to medium and pour in the vinegar, scraping the bottom to loosen any bits.

Add the stock or water and the dried tomato. Stirring constantly, cook the sauce until reduced by half.

Remove from heat and stir in the sour cream. Pour the sauce over the chicken and sprinkle with fresh minced herbs.