1 tbsp. white pepper
1 tbsp. garlic
1 tbsp. cayenne
1 tbsp. thyme
1 tbsp. tarragon
1 tbsp. nutmeg
1 tbsp. oregano
2-3 c. olive oil
1/3-1/2 c. Worcestershire sauce
3-4 bay leaves

Mix ingredients well and marinate up to 15 whole (boned and skinned) chicken breasts for 2 to 24 hours.

Heat a cast iron skillet until very hot and very dry. Brown for 2-5 minutes each. Remove to a baking pan and put in a 400 degree oven for approximately 10 minutes. This recipe can be browned the day before and heated in the oven the next day.

VEGETABLES:

Coarsely chop:

1/2 green pepper
1/2 red pepper
1/2 yellow pepper
3/4 lg. onion
2 med. sized tomatoes

Slice:

2 carrots
2 stalks celery

Saute all of the above, except the tomatoes, in a little butter for 1-2 minutes. This is the time to add a little of the chicken marinade if desired. Sprinkle approximately 1 tablespoon of flour onto vegetables and mix well.

Then add about 1/3 of a bottle of sparkling apple cider or white wine and approximately 2 cups of chicken broth. Mix well. Allow the sauce to thicken. The vegetables should be cooked but not wilted. At this point add the tomatoes and some freshly ground pepper.