1 cup vegetable oil for frying
4 cloves garlic, minced
1 cup chopped onion
4 skinless, boneless turkey breast halves
1/2 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried sage
1/8 teaspoon salt
1/4 teaspoon dried rosemary
1 cup brown sugar
1/2 cup white sugar
1 tablespoon lemon juice
1 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon dried lemon pepper
Heat oil in a large skillet over medium heat. Add garlic and onions; saute for 5 minutes.
Add flour, oregano, basil, sage, salt, rosemary, brown sugar, white sugar, lemon juice and oregano. Mix thoroughly, then place chicken in skillet. Cook over medium-high heat for 5 minutes, or until chicken is no longer pink and juices run clear. Remove from skillet and drain on paper towels.
Return chicken to skillet and sprinkle with lemon juice, parsley, salt and pepper. Fry 15 minutes, turning every 10 minutes.
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