Chicken Fricassee with Apples and Sour Cream Sauce

4 x skinless, boneless chicken thighs -- (about 3/4 pound)
1/2 cup all-purpose flour
2 tsp dried marjoram leaves
1/3 cup buttermilk (or skim milk)
3 med unpeeled tart red cooking apples cut into 8 wedges
1 (16-ounce) bag frozen small whole onions thawed
1 (14 1/(2-ounce) can ready-to-serve chicken broth
2/3 cup reduced-fat sour cream
Hot cooked mashed potatoes or noodles - if desired.

Remove fat from chicken. Mix flour and marjoram in shallow dish or resealable plastic bag. Dip chicken into buttermilk, then coat with flour mixture.

Spray 12 inch nonstick skillet with cooking spray; heat over medium heat.

Cook chicken in skillet about 5 minutes, turning once, until brown. Add apples, onions and broth. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken and onion mixture from skillet, using slotted spoon; keep warm.

Skim fat from liquid in skillet. Heat liquid to boiling; reduce heat. Simmer uncovered about 6 minutes or until liquid is reduced to 1/3 cup.

Stir sour cream into liquid in skillet. Heat over medium heat just until heated through.

Serve chicken and onion mixture on mashed potatoes or noodles; pour sauce over chicken.

Yield: 4 servings