1/4 cup vegetable oil
1 (4 ounce) can chicken broth
2 tablespoons butter
6 skinless, boneless chicken thighs
1/4 teaspoon paprika
1 teaspoon dried marjoram, crushed
1/4 teaspoon dried basil
salt and pepper to taste
3 tablespoons honey
Heat oil in large skillet over medium heat. Add chicken and cook, turning to coat with oil, about 3 minutes. Reserve chicken thighs.
Place butter in frying pan and cook over medium-high heat, stirring frequently, until brown. Stir chicken into butter coating. Cook, stirring, for 3 minutes. Remove thighs from pan and spoon mixture over chicken; cook, stirring occasionally, for about 5 minutes or until thighs are completely fat.
Place tomatoes, onion, celery, parsley and garlic in skillet over high heat. Stir together and cook 2 minutes, stirring occasionally. Gradually mix in honey mixture, chicken broth and remaining 2 tablespoons butter. Cook, stirring, for 1 minute.
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