4 breasts and thigh
1 tsp. salt
1 tbsp. rosemary leaves
1 tbsp. oregano leaves
1 tbsp. marjoram leaves
1/4 tsp. pepper, freshly ground
1/4 c. lemon juice
2/3 c. white dry wine
Paprika
Chopped parsley

Remove skin from chicken. Mix salt, pepper, rosemary leaves, oregano leaves, marjoram leaves and sprinkle over chicken. Saute the chicken in a little butter until golden brown. Remove to oven casserole. Add lemon juice and wine to drippings in pan and scrape and deglaze. Pour over chicken.

Sprinkle with paprika. Cover and bake at 325 to 350 degrees until tender (about 45 minutes). Uncover and cook 15 minutes, basting with pan drippings several times. Sprinkle with chopped parsley. Makes 6 servings. Serve hot or cold.