8 chicken thighs or 4 breast halves
2 tbsp. butter
2 tbsp. olive oil
1 clove garlic, mashed
2 c. chopped parsley or chives
1/4 tsp. marjoram
1/4 tsp. thyme
1 tbsp. lemon juice
3/4 c. dry white wine
2 tbsp. pale dry sherry

Skin and bone chicken, pound between sheets of waxed paper to 1/4 inch thickness. Cut into 1x3 inch pieces. Sprinkle with salt, heat butter and oil in skillet with garlic. Add chicken pieces. Brown slowly both sides. Remove chicken, discard garlic. Return chicken to skillet. Add remaining ingredients except sherry. Cover, simmer gently 30 minutes. Season to taste with salt and pepper. Stir in sherry just before serving. Serves 4.