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
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.