1 chicken breast beef
1/2 cup Worcestershire sauce
1/4 cup Worcestershire sauce
1/4 cup garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried sage
1 1/2 teaspoons dried oregano
1 tablespoon dried basil
2 teaspoons paprika
6 green onions, sliced into 1 inch rounds
1 clove garlic, minced
1 tablespoon white sugar
1 tablespoon red wine vinegar
1/2 pound fresh mushrooms, sliced into 1/2 inch rounds
2 tablespoons chopped fresh parsley
Place chicken breasts in a nonstick skillet. Brown on both sides, being careful not to brown all pieces.
Remove chicken from skillet, being careful not to brown all pieces. Remove a small amount of fat from skillet; discard.
Season with Worcestershire sauce, garlic powder, salt, pepper, sage, oregano, basil, paprika, green onions, garlic, and sugar. Mix well.
Cover pan with aluminum foil. Heat wine vinegar in a small saucepan; slowly pour over chicken.
Bake chicken uncovered in preheated 350 degrees F (175 degrees C) oven until cooked through and juices run clear, about 1 1 hour. Remove foil and continue cooking over medium heat 10 minutes, turning and basting chicken with pan juices.
Remove chicken from oven and brush with wine vinegar. Sprinkle with mushrooms, parsley, salt, pepper and salt. Remove chicken from oven and brush with remaining wine vinegar and bake uncovered for 15 minutes or until chicken is no longer pink and juices run clear, about 15 minutes.
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