Place the flour in a shallow dish; set aside. Sprinkle the chicken with salt and pepper; add to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat quarter cup of the oil over medium-high heat. Add the chicken, turning to brown on all sides. Cook for about 10 minutes, adding oil as needed. Pour off the excess oil, and add the broth and the hot water to the skillet. Reduce heat to low; cover and simmer for 15 minutes. Stir in the wine and marjoram (Or thyme); cover and cook for 5 minutes more or until the chicken is fork-tender and no pink remains. Serve over biscuits or rice with sauce from the pan.