Rinse chicken; pat dry. Mix flour, basil, oregano, salt, thyme, pepper, rosemary and sage in shallow dish. Dredge chicken in flour mixture. Shake off excess. Heat oil in 12" oven proof skillet over medium-high heat. Add chicken pieces in single layer, fry, turning occasionally until light brown on all sides-15 minutes. Remove and drain. Add potato wedges to skillet; fry, turning occasionally until light brown; remove to paper towels to drain. Set oven to 375. Pour off all but 2 tbsp. of fat from skillet. Pour chicken & potatoes back into skillet. Sprinkle with parsley and garlic. Pour wine over all. Bake, uncovered, until potatoes are fork tender and juices run clear-20-25 minutes. Let stand 5 minutes before serving. Serve with pan juices. NOTES : Serves 4. Posted on Kitmailbx by firstname.lastname@example.org (Heane O.Bell Recipe by: email@example.com (Jeane O. Bell) By Marjorie J. Muzyczka Subject: Introduction and Request on Jun 15, 1998,
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|Serving Size: 1 Serving (2345g)|
|Recipe Makes: 1|
|Calories from Fat: 2088 (51%)|
|Amt Per Serving||% DV|
|Total Fat 232.1g||309 %|
|Saturated Fat 62.2g||311 %|
|Monounsaturated Fat 103.8g|
|Polyunsanturated Fat 47.4g|
|Cholesterol 1008mg||310 %|
|Sodium 991.5mg||34 %|
|Potassium 6033.9mg||159 %|
|Total Carbohydrate 197.1g||58 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 185.1g|
|Protein 285.5g||408 %|
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Calories per serving: 4090
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