For optimum flavor, prepare chicken pieces several hours in advance. Rub
oil well into chicken breasts with your fingers. Then rub in the garlic,
chopped lemon thyme, oregano and freshly ground pepper.
Place prepared chicken in heavy skillet. Add water; cover and cook over
low heat for 10 to 12 minutes, turning once, until chicken is browned on
outside and no longer pink in the center. Serve immediately. Good with
fluffy rice, to catch the herb-scented juices.
From 1993 "Shepherd's Garden Seeds Catalog," pg. 57.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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