Chicken Marsala
Serves: 6

1/2 cup all-purpose flour
1 large frying chicken, cut in pieces
4 TBS olive oil
Salt and pepper to taste
1/2 tsp rosemary
1/2 tsp dried basil
1/2 tsp oregano
2 cups dry Marsala wine
1 10 oz jar red currant jelly
2 cups sour cream at room temperature

Preheat oven to 350 degrees. Place flour in a bag and lightly dust chicken pieces. Heat oil in a skillet and brown chicken. When brown season with salt , pepper, rosemary, basil and oregano. Pour 1 cup of the wine over the chicken and simmer, uncovered for 10 minutes. Transfer chicken and sauce to a casserole and adding remaining wine. Bake uncovered for 45 minutes. In a separate pan, melt jelly and blend in the sour cream. When ready to serve chicken, remove it from the casserole, blend sour cream sauce with sauce in casserole. Serve chicken with noodles or rice.