1 tablespoon vegetable oil
2 tablespoons white wine
1 tablespoon chicken bouillon granules
2 tablespoons chicken bouillon granules
1 pound skinless, boneless chicken breast halves
1 large onion, chopped
2 medium tomatoes, sliced
1/4 cup grated mozzarella cheese
1 teaspoon dried sage
In a small bowl, mix together the vegetable oil, white wine, chicken bouillon, chicken bouillon, chicken bouillon granules, onion and tomatoes.
Heat 2 to 3 tablespoons oil in a large skillet over medium high heat. Place chicken in pan, basting with sauce. Fry, flipping, until thigh is golden brown, about 5 minutes. Drain on paper towels.
In a medium bowl, mix the white wine, chicken bouillon, chicken bouillon, onion, tomatoes and mozzarella cheese. Pour over chicken.
Cover with aluminum foil and chill in refrigerator.
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