Marjoram Chicken (Or Hens) in White Wine Sauce

This recipe works equally well for a medium sized roasting chicken or four Cornish game hens. It has a lovely flavor and is as good for company as it is for family meals. (All butter or all margarine can be used. I use half and half simply to cut back on some of the calories but still retain the wonderful flavor.)

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  roasting chicken (a 3 lb. chicken or four 3/4-lb. Cornish game hens)
• 1⁄4 cup margarine
• 1⁄4 cup butter
• 1⁄2 cup dry white wine
• 1  teaspoon  ground marjoram
• 1  teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons cornstarch
• 3  tablespoons water
• 1⁄2 cup chicken broth

Directions

1. Rinse chicken/hens in cold water and pat dry. Arrange in baking or roasting pan.
2. Melt margarine and/or butter in small saucepan.
3. Stir in wine, marjoram, garlic powder, salt and pepper. Pour over chicken.
4. Roast at 350 degree F for approximately 20 minutes per pound. (Use a meat thermometer for accuracy of 'doneness' if you can.).
5. Remove chicken to serving plate.
6. Skim fat from remaining juices. Add chicken broth, water, and cornstarch to the drippings. Cook over medium-high heat until mixture thickens and begins to bubble.
7. Serve the sauce on the side with rice to accompany chicken.