1 pound skinless, boneless chicken breast halves
1 cup white wine
1 cup water
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried sage
2 teaspoons dried thyme
1 teaspoon dried parsley
Place chicken pieces in the bottom of a large baking dish. Sprinkle with wine, water, marjoram, basil, sage, thyme, parsley and spices (see Cook's Note for complete list). Cover, and simmer over low heat for 1 or 2 hours, then remove cover and let marinate on counter for 5 minutes.