2 whole chicken breasts, boned, skinned, split & pounded thin
4 tbsp. flour
2 tbsp. oil
2 tbsp. butter
1 1/2 c. apple juice
2 tbsp. chopped parsley
1/2 tsp. crushed marjoram

Dredge chicken breasts in flour, shaking off excess. Heat oil and butter in skillet. Add chicken breasts and brown on both sides. Add apple juice, parsley and marjoram. Simmer over medium heat for 10 to 12 minutes or until chicken is tender when pierced with a fork.

Remove chicken and keep warm. Increase heat and boil sauce until slightly thickened (about three minutes). Serve sauce over chicken. Two servings.