Herbed Chicken Over Pasta

• 6 chicken thighs or 4 breasts, skinned, deboned and cubed
• 5 Tbsp. butter or margarine
• flour (for dusting)
• 3/4 c. dry sherry
• 2 cloves minced fresh garlic
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 Tbsp. fresh parsley
• 1/2 tsp. coarse black pepper
• 1/2 tsp. salt
• 8 oz. thin spaghetti, cooked and drained

1. In a large, heavy skillet, melt margarine over low heat.
2. Dust chicken with flour, shaking off excess.
3. Brown chicken in margarine over medium-high heat, stirring constantly.
4. Add garlic, basil, oregano, parsley, salt and pepper and stir 2 minutes.
5. Add sherry and bring to a boil.
6. Cover skillet and cook over low heat until sauce thickens, about 10 to 20 minutes.
7. Remember to keep stirring occasionally.
8. Serve over cooked pasta.

chicken, butter, flour, sherry, fresh garlic, basil, oregano, fresh parsley, coarse black pepper, salt, thin spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744469 (may not work)