Country goodness chicken

4 servings

Ingredients

Quantity Ingredient
½ cup Flour
3 Chicken breasts, skinned
& boned, cut into 1\" strips
½ To 1 tsp. salt
¼ teaspoon Pepper
¼ To 1/2 oil, as needed
1 can 10.5 oz chicken broth
1 cup Hot water
2 tablespoons White wine
⅛ teaspoon Marjoram or thyme

Directions

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 ¼ 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.

Lin's Notes: Since Pat is a gravy lover, I didn't add the water.

Instead, I used a 13½ oz can of chicken broth, and added only enough water to make 2 cups of liquid. As well, since I love chicken seasoning (either store-bought or Paul Prudhomme's) I added a few sprinkles over the floured chicken, and a bit more on the chicken while it was browning. Finally, when the chicken was simmering, I added one jar of Heinz Fat-Free Chicken Gravy to the mixture, and let it simmer. I didn't use the wine either, and it was absolutely TERRIFIC!!!

Source: Mr. Food Cooks Chicken, 1993.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

Related recipes