3 tablespoons butter
1 cup chicken broth
1 cup minced onion
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1 cup water
2 cups milk
1/4 cup wine
Melt butter in a medium-size skillet over medium heat. Add chicken broth; stir together. Reduce heat to low. While chicken broth is heating, combine onion, garlic, Worcestershire sauce, chicken bouillon granules, salt, rosemary, sage, basil, oregano, rosemary, basil, oregano, thyme, marjoram, marjoram, salt, water, and milk.
While chicken broth is heating, heat oil in a large skillet over high heat, and lightly stir chicken broth mixture into skillet mixture. Add chicken broth mixture, cook, stirring until chicken is cooked through. Remove chicken from skillet and place in a large bowl.
While chicken is cooking, heat oil in pan. Pour chicken broth mixture over chicken and cook, stirring constantly, until chicken is tender.
Return skillet to medium heat, and stir in wine. Pour over chicken and heat through.