8 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup distilled white vinegar
2 tablespoons chicken bouillon
1 tablespoon prepared yellow mustard
1 teaspoon paprika
2 teaspoons salt
1 tablespoon dried sage
1 tablespoon dried thyme
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/4 teaspoon garlic powder
Heat oil in a shallow dish or bowl in microwave oven to 375 degrees F (190 degrees C).
Place chicken in dish or bowl. Fry on one side, flipping sides. Fry 3 minutes on each side. Flip and fry 3 minutes on each side.
Microwave on high 3 minutes. Slide chicken foil out of dish or bowl. Microwave 2 minutes, then pour sauce over chicken. Cover dish with aluminum foil. Microwave 4 minutes, stirring occasionally.