2 pounds boneless chicken breast halves
1/4 cup soy sauce
4 tablespoons vegetable oil
2 cups milk
1 teaspoon honey
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon white sugar
1/2 teaspoon lemon zest
2 tablespoons white pepper
1 teaspoon vegetable oil
1 tablespoon chicken bouillon granules
1 teaspoon dried rosemary
Heat oil in large skillet over medium heat. Fry chicken in oil until lightly browned, about 5 minutes. Remove chicken breasts and turn to coat.
Melt soy sauce in medium skillet over medium-low heat. Saute chicken for 5 to 7 minutes, or until chicken is cooked through and juices run clear. Pour 2/3 cup soy sauce over chicken breasts. Continue cooking chicken over medium heat until juices of breasts run clear, 5 to 10 minutes. Drain chicken breasts on paper towels and remove meat.
Return skillet to medium heat and add chicken, soy sauce and olive oil. Add rosemary and mustard powder and stir well. Reduce heat to medium-low and stir in rosemary thyme, white pepper and vegetable oil. Bring to a boil. Reduce heat to medium.
When chicken is cooked through, transfer chicken to a 8x8 inch baking dish. Cover dish with aluminum foil and place dish in oven preheated oven for 1 hour, or until chicken is tender. Serve wings with sauce over chicken.