6 skinless, boneless chicken breast halves
1/3 cup butter
1 cup packed light cream
1 tablespoon chicken bouillon granules
2 teaspoons chicken bouillon granules
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup water
Thinly cut chicken breasts into bite size pieces. Place pieces in a single layer on a large baking sheet. Brush butter or margarine onto both sides of chicken breasts.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a single layer on baking sheet. Sprinkle with chicken bouillon, oregano, basil, sage, rosemary, paprika, salt, pepper and flour. Place about 1/4 inch inside the chicken breast to prevent sticking. Bake at 350 degrees F (175 degrees C) for about 1 hour. Remove chicken breasts from baking sheet and sprinkle with chicken bouillon granules, oregano, basil, sage and rosemary. Bake an additional 10 minutes, until chicken is cooked through (no longer pink inside).