Margo's Rosemary Chicken*

2 tsp cooking oil
10 boneless, skinless chicken breasts

1 cup water
1 cup white wine
1/3 cup red wine vinegar
¼ cup ketchup
2 tbsp brown sugar, packed
2 tbsp grated onion
1 tbsp cornstarch
1 tsp dried rosemary
1 tsp oregano
1 tsp dill weed
1 tsp chicken bullion powder
1 tsp salt
1 tsp soy sauce
1 tsp Worcestershire sauce
½ tsp paprika
1 garlic clove, minced

Heat cooking oil in non-stick frying pan on medium. Add chicken and cook for about 4 minutes per side until browned. Transfer to ungreased 2 ½ quart casserole dish.

Combine remaining 16 ingredients in medium saucepan. Heat and stir on medium-high heat until boiling. Pour over chicken. Cover and bake in 350F oven for about 1 hour until chicken is tender.

If desired, thicken sauce with mixture of 1 ½ tbsp cornstarch and 3 tbsp water. Boil gently, stirring constantly, until thickened.

Serves 10.
Jenny’s notes – I made this for dinner today and served it over rice, since I was not serving 10 people I only used 4 chicken breasts but kept the sauce recipe the same (Adam loves sauce and usually there is not enough – in this case we had plenty).

*Taken from Company's Coming Most Loved Main Courses