2 tablespoons vegetable oil
2 tablespoons garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons dried rosemary
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried dill weed
1 teaspoon dried chives
1/4 teaspoon dried bouquet garnish
1 tablespoon chopped fresh parsley
2 boneless, skinless chicken breast halves - cut into 1 inch cubes
Heat oil in a large skillet over medium heat. Saute garlic powder, parsley, basil, thyme, rosemary, basil, rosemary, sage, marjoram, sage, dill weed, chives and bouquet garnish. Add chicken; saute until golden brown. Cool slightly.
• Stir together amaretto wine, chicken broth, chicken broth, amaretto, parsley, basil, rosemary, basil, rosemary, sage, marjoram, sage, dill weed, chives and bouquet garnish with parsley. Pour sauce over chicken, and bake in preheated oven for 30 minutes, or until chicken is cooked through (boneless skin turned out good). Serve with pasta or rice.