1 quart water
1 cup chicken broth
1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
1 1/2 cups all-purpose flour
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried sage
1/8 teaspoon dried bay leaf
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
salt and pepper to taste
Bring water and chicken broth to a boil in a large pot over medium-high heat.
Place chicken breasts in the pot, and cook on a side, turning once, until cooked through but still slightly pink inside, about 15 minutes. Drain and discard excess fat.
Meanwhile, place flour into a medium saucepan, and mix with chicken. Gradually stir in stock, cooking wine to a leisurely simmer. Stir in garlic powder, oregano, basil, rosemary, marjoram, sage, bay leaf, thyme and red pepper flakes. Return chicken to the pot, and add the Worcestershire sauce and salt and pepper to taste.
Return chicken pieces, discarding any remaining fat and seasoning with salt and pepper to taste.
I substituted brown sugar for half the sugar. Crazy, I know, but this will surely be a favorite.
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