e lbs. chicken pieces flour, salt, pepper
1/2 c. butter
1/4 c. chopped onion
1/2 c. chicken
1 tsp. thyme
1/8 tsp. curry powder
3/4 c. dry white wine
1/4 c. marsala
1/2 tsp. marjoram
1/4 bay leaf
1/4 tsp. paprika

Dredge chicken pieces in flour seasoned with salt and pepper. Melt 1/4 cup butter in skillet add chicken and brown on all sides. Remove chicken and set aside. Add remaining butter to pan dripping, melt and add onions. Cook until onions are tender but not browned. Add chicken broth, wines, marjoram, thyme, bay leaf, curry, and paprika and cook a few minutes. Return chicken to skillet, cover and cook over low heat until chicken is tender. Serves 4 to 6.