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Ingredients
- 1/2 c. Flour
- 3 x Chicken breasts, skinned & boned, cut into 1" strips
- 1/2 x To 1 teaspoon salt
- 1/4 tsp Pepper
- 1/4 x To 1/2 oil, as needed
- 1 can 10.5 ounce chicken broth
- 1 c. Warm water
- 2 Tbsp. White wine
- 1/8 tsp Marjoram or possibly thyme
Directions
- Place the flour in a shallow dish; set aside. Sprinkle the chicken with salt and pepper; add in to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat 1/4 c. of the oil over medium-high heat. Add in the chicken, turning to brown on all sides. Cook for about 10 min, adding oil as needed. Pour off the excess oil, and add in the broth and the warm water to the skillet. Reduce heat to low; cover and simmer for 15 min. Stir in the wine and marjoram (Or possibly thyme); cover and cook for 5 min more or possibly till the chicken is fork-tender and no pink remains. Serve over biscuits or possibly rice with sauce from the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 101 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 20mg | 7% |
| Sodium 26mg | 1% |
| Potassium 114mg | 3% |
| Total Carbs 12.22g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.1g | 0% |
| Protein 9.63g | 15% |
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