2 teaspoons olive oil
1 clove garlic, minced
7 skinless, boneless chicken breast halves
1 medium onion, chopped
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/3 teaspoon salt
1/3 teaspoon dried parsley
1/3 teaspoon dried sage
2 teaspoons dry mustard
1 teaspoon lemon juice
1/4 teaspoon salt
1 egg
1 cup all-purpose flour
1/4 cup chicken broth
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
3 tablespoons cornstarch
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 tablespoon dried rosemary
1/4 teaspoon dried rosemary
Heat olive oil in a large skillet over medium heat. Add garlic, skinless, boneless chicken breast halves; brown sugar, garlic powder, salt, parsley, sage, dry mustard, lemon juice, lemon juice, parsley, thyme, cornstarch mixture, flour, chicken broth, parsley, thyme, rosemary, cornstarch mixture, cornstarch mixture, chicken broth, parsley, thyme, rosemary. Cook over medium heat for 1 to 2 minutes. Stuff chicken breasts with flour mixture; place into skillet. Fry until golden brown. Drain on paper towels.
Return skillet to high heat. Add onion and fry until tender, stirring occasionally, about 3 minutes. Set aside.
Drain chicken breasts. Stir garlic sauce into chicken; add parsley, thyme, cornstarch mixture, chicken broth, parsley and thyme. Return skillet to high heat. Add egg and stir until everything is evenly coated. Add about 2 fluid ounces of chicken broth and parsley mixture. Return skillet to medium heat. Add 1/2 cup flour mixture to skillet; stir. Cook