1 pound skinless, boneless chicken breast halves
2 slices Italian sausage, chopped
1/2 cup milk
3 tablespoons white wine
2 tablespoons dry Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 2/3 teaspoons dried oregano
3 teaspoons dried basil
2 teaspoons dried tarragon
1 teaspoon dried tarragon
2 1/2 tablespoons dry mustard
1 tablespoon dried sage
Place chicken thighs in a large bowl. Heat 1/1 cup of hot water in a medium saucepan on the stove, or in the microwave on high heat (4 1/2 to 5 minutes). Cover pot and stir in 3 tablespoons white wine, 2 tablespoons dry Italian seasoning, oregano, basil, thyme, oregano and basil pina - garnish with Parmesan cheese, if using (be aware of butter flavor.)
Place chicken thighs in saucepan; bring to a boil. Reduce heat to low; cover with aluminum foil. Reduce heat to low. Cover evenly with foil and simmer 5 minutes or until chicken is cooked through and no longer pink. Stir in Italian seasoning, oregano, basil, tarragon, tarragon and dried tarragon. Bring to a boil. Add wine mixture to skillet and mix together. Bring to a boil, stirring occasionally. Low heat, and simmer 5 minutes or until chicken juices run clear. Remove chicken and shred.
Place chicken in a medium nonstick skillet over medium high heat. Brown on both sides; drain, discarding skin.
Bake in preheated oven for 30 minutes, stirring occasionally. Brown fattier side to center. Remove chicken, skin sides up. Serve with sauce with corn flake crust bites, pita bread or whatever else you like.
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