1 tablespoon butter
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 tablespoon all-purpose flour
2 teaspoons garlic powder
1 1/2 teaspoons dried parsley
3 cloves garlic, minced
1 1/2 tablespoons paprika
1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
2 teaspoons dried marjoram leaves
1 teaspoon dried thyme
2 teaspoons dried tarragon
1 teaspoon dried rosemary
1 teaspoon dried sage
Heat butter in a large skillet over medium heat. Saute onion and garlic in butter until golden. Mix flour, garlic powder, parsley, garlic powder, paprika, oregano, marjoram, basil leaves, salt, oregano, basil leaves, marjoram, thyme and rosemary in a small bowl. Place chicken cubes in dish.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and saute for about 1 minute. Mix together in butter mixture; pour mixture over chicken cubes.
Meanwhile, stir chicken mixture into skillet mixture. Add 2 tablespoons oil and brown chicken. Increase heat to medium high and add mushrooms and parsley. Cook, stirring, until chicken is cooked through. Turn chicken over and cook until golden and juices run clear. Drain excess fat.