2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
2 tablespoons butter
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 tablespoon dried oregano
1 teaspoon dried sage
1/4 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon dried basil
salt and pepper to taste
1 1/4 cups chicken broth
2 teaspoons paprika
1 teaspoon paprika
Heat oil in a large skillet over medium heat. Heat chicken in oil until well browned, about 10 minutes. Remove chicken from oil; drain on paper towels. Place in a large bowl, and place water, mushrooms, bell pepper and parsnips in skillet. Cover, and simmer over medium heat until lightly browned. Stir in butter, salt, Worcestershire sauce, paprika, oregano, basil, rosemary, oregano, sage, thyme, rosemary, basil, salt, pepper. Cook 5 to 6 minutes, stirring occasionally, until butter is completely melted, stirring constantly. Sprinkle chicken with remaining seasoning mix.
Cover, and simmer 1 hour, or until chicken is cooked through and tender. Transfer chicken to a nonstick foil dish, and cut each piece into 2 to 3 pieces. Top with chicken broth, seasoning mix, paprika, and salt and pepper, and fill.
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