We must not make great knowledge, and great strength of grace, an indispensable qualification for communicants. A man may know but little, and be no better than a child in spiritual strength, but he is not on that account to be excluded from the Lord’s table. Does he really feel his sins? Does he really love Christ? Does he really desire to serve Him? If this be so, we ought to encourage and receive him. Doubtless we must do all we can to exclude unworthy communicants. No graceless person ought to come to the Lord’s Supper. But we must take heed that we do not reject those whom Christ has not rejected. There is no wisdom in being more strict than our Lord and His apostles.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Cyberealm, Kooknet, Poultry, Mom’s best	4	Servings

INGREDIENTS

1/2	c	Flour
3		Chicken breasts, skinned
		& boned, cut into 1" strips
1/2		To 1 tsp. salt
1/4	ts	Pepper
1/4		To 1/2 oil, as needed
1	cn	10.5 oz chicken broth
1	c	Hot water
2	tb	White wine
1/8	ts	Marjoram or thyme

INSTRUCTIONS

Place the flour in a shallow dish; set aside. Sprinkle the chicken with
salt and pepper; add to the flour a few strips at a time, and dredge to
coat on all sides. In a large skillet, heat 1/4 cup of the oil over
medium-high heat. Add the chicken, turning to brown on all sides. Cook for
about 10 minutes, adding oil as needed. Pour off the excess oil, and add
the broth and the hot water to the skillet. Reduce heat to low; cover and
simmer for 15 minutes. Stir in the wine and marjoram (Or thyme); cover and
cook for 5 minutes more or until the chicken is fork-tender and no pink
remains. Serve over biscuits or rice with sauce from the pan.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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