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
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!