Skin chicken, if desired. Rinse chicken; pat dry. Add chicken, 2 or 3 pieces at a time to the bag, shaking to coat well.
In a 12” skillet cook chicken in hot oil about 15 minutes, or until lightly browned, turning to brown evenly. Remove chicken and set aside.
Drain fat, reserving 2 T of the drippings in the skillet (add more oil if necessary). Add mushrooms, chopped pepper or celery and green onion to skillet. Cook and stir for 2 minutes. Stir in chicken broth and basil, marjoram, oregano or thyme.
Bring to a boil, scraping up the browned bits from the bottom of the skillet. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 35-40 minute or until chicken is no longer pink.
Transfer chicken and vegetables to a platter; keep warm. Skim fat from the pan juices and return 3/4 c juices to the skillet. Stir cream or milk into the 1 T flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook for 1 minute more.
Spoon sauce over chicken. Serve with hot noodles or spaetzle.
Submitted By: Betsy