1/2 cup vegetable oil
1 medium onion, cut into 1/4 inch slices
1 medium carrot, sliced into 2 wedges
1 medium celery, cut into 1/4 inch strips
1 medium green bell pepper, chopped into 1/4 inch strips
1/4 cup seasoned bread crumbs
1 teaspoon white sugar
1 tablespoon chicken bouillon granules
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon fresh rosemary
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
3 tablespoons finely chopped fresh parsley
2 teaspoons cornstarch
Heat oil in a large skillet or pan over medium-high heat. Add onion slices, carrot, celery, bell pepper and bread crumbs; saute until meat is completely browned and vegetables are tender. Stir in sugar, chicken bouillon, flour, basil, oregano, tarragon, rosemary, tarragon and rosemary.
In a small bowl, mix cornstarch and water.
Heat a small skillet over medium heat. Add chicken, turn and cook about 5 minutes on each side, until lightly browned and cooked through. Remove chicken from pan.