1/2 cup water
1/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/3 cups chicken broth
2 tablespoons butter
1 cup meat or vegetable broth or chicken stock
1/4 cup chopped onion
1 teaspoon dried sage
2 teaspoons dried marjoram
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons lemon zest
In a large saucepan, warm water to boiling; add flour, baking powder and salt. Bring to a boil, stirring until thickened. Reduce heat to medium-low; cook 1 minute. Stir in chicken broth; cover, remove from heat and whisk mixture into chicken. Fry in butter or margarine until thickened.
Thoroughly coat chicken breasts with chicken broth mixture, then reduce heat to low. Fry 15 to 20 minutes or until browned and no longer pink on the outside.
Stir chopped onion and sage into lemon mixture. Transfer to a silver chorley (about 1/2 cup) and drizzle with chicken broth mixture and marjoram; heat through. Stir in thyme and parsley. Sprinkle with lemon zest and top chicken breasts. Serve.