MARGO'S ROSEMARY CHICKEN

By sharon_rm2010

Jean Pare - most loved main courses, page 90

Ingredients

• 2 tsp cooking oil
• 10 boneless, skinless breast halves
• 1 cup water
• 1 cup dry white wine
• 1/3 cup red wine vinegar
• 1/4 cup ketchup
• 2 tbsp grated onion
• 2 tbsp brown sugar, packed
• 1 tbsp cornstarch
• 1 tsp dried rosemary
• 1 tsp dried whole oregano
• 1 tsp dill weed
• 1 tsp chicken bouillon powder
• 1 tsp salt
• 1 tsp soy sauce
• 1 tsp worcestershire sauce
• 1/2 tsp paprika
• 1 garlic clove, minced (or 1/4 tsp powder)

Preparation

Step 1

Heat cooking oil in non-stick frying pan on medium. Add chicken. Cook for about 4 minutes per side until browned. Transfer to ungreased 2 1/2 qt casserole.

Combine remaining 16 ingredients in medium saucepan. Heat and stir on medium-high until boiling. Pour over chicken. Cover. Bake in 350 degree oven for about 1 hour until chicken is tender.