1 tablespoon vegetable oil
3 cloves garlic, minced
2 teaspoons dried parsley
1/2 teaspoon dried basil
1 teaspoon dried basil pepper
1 teaspoon dried sage
2 teaspoons dried sage thyme
1 teaspoon dried marjoram
1/4 teaspoon dried red pepper flakes
2 teaspoons dried oregano
1 teaspoon coarse salt
1 teaspoon dried basil
2 teaspoons dried basil
1/4 teaspoon dried rosemary
1 teaspoon ground black pepper
1/4 teaspoon dried parsley
1/3 cup chicken bouillon granules
1/3 cup milk
1 tablespoon butter
1 1/2 teaspoons white sugar
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
Heat oil in a large skillet over medium heat; add garlic, parsley, basil, sage, sage thyme and marjoram. Reduce heat to medium-low and add crushed red pepper flakes and oregano. Continue to cook, stirring frequently, until peppers are softened.
Stir chicken bouillon, milk, butter, sugar, pepper, salt, rosemary and rosemary into the pan. Cover, reduce heat to low, and simmer until chicken is no longer pink and juices run clear. Serve hot or cold.