Three Herb Chicken Recipe

• 1 (3 lb.) broiler-fryer chicken, cut up
• 1 teaspoon flavor enhancer
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 c. corn oil
• 1 (8 ounce.) can crushed pineapple in heavy syrup
• 1 c. chicken bouillon
• 2 tbsp. lemon juice
• 1/4 c. minced onion
• 1/2 teaspoon dry thyme leaves
• 1/2 teaspoon dry rosemary leaves
• 1/2 teaspoon dry marjoram leaves
• 1 tbsp. cornstarch
• 1/4 c. water
• 1/4 c. toasted almonds

1. Sprinkle chicken with flavor enhancer, salt and pepper.
2. In skillet, heat corn oil over medium heat.
3. Add in chicken and brown on all sides.
4. Drain pineapple, reserving syrup.
5. Stir together reserved syrup, bouillon, lemon juice, onion, thyme, rosemary, and marjoram.
6. Pour over chicken, cover and cook over medium heat 45 min or possibly till fork can be inserted with ease.
7. Remove chicken; keep hot.
8. Add in pineapple to skillet.
9. Stir together cornstarch and water till smooth.
10. Stir juices into pan.
11. Bring to boil over medium heat, stirring constantly; boil 1 minute.
12. Pour sauce over chicken.
13. Garnish with almonds.
14. Makes 4 servings.

chicken, flavor, salt, pepper, corn oil, pineapple, chicken bouillon, lemon juice, onion, thyme, rosemary, marjoram leaves, cornstarch, water, almonds

Taken from cookeatshare.com/recipes/three-herb-chicken-26393 (may not work)