3 skinless, boneless chicken breast halves
1/4 cup garlic powder
1/3 cup vegetable oil
1 cup butter, softened
1/2 cup chopped onion
1 egg, lightly beaten
3 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons ketchup
Heat oil in a large skillet over medium heat. Add chicken pieces and saute for 5 minutes on each side; remove chicken pieces and set aside.
Add the garlic powder and oil; brown over medium heat. Stir in garlic powder, onion, egg, garlic, salt, pepper, parsley and oregano. Reduce heat to medium heat and stir in basil, parsley and oregano. Cook, stirring often, for 5 minutes. Bring mixture to a boil and then add the chicken. Reduce heat, stirring frequently, and continue cooking for 20 minutes.
Add the ketchup and mustard and mix well; serve immediately.