1 tablespoon olive oil
1 tablespoon minced onion
1 tablespoon minced celery
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon dried parsley
1 teaspoon dried sage
1/4 teaspoon dried oregano
1/8 teaspoon dried rosemary
1 cup chicken broth
3 cloves garlic, minced
4 skinless, boneless chicken breast halves
Heat olive oil in a large saucepan over medium heat. Saute onion and celery until juicy and golden brown. Stir in salt, garlic powder, dill weed, parsley, sage, oregano, rosemary and chicken broth. Cook until chicken is very chicken and liquid is reduced, 3 to 5 minutes. Stir in garlic salt and coat evenly. Bring to a boil, then simmer, stirring occasionally, until liquid is reduced or chicken is cooked through (see Cook's Note).
Slice chicken breasts crosswise into 4 pieces, and place in the skillet. Cook over medium heat until any juices run clear, about 5 minutes. Pour in the olive oil, stirring constantly. Reduce heat, cover and simmer for about 8 to 10 minutes.
Remove chicken and place breasts in a large bowl. Combine chicken broth, brown sugar, chicken broth, garlic, parsley and sage.
Stir together brown sugar mixture and chicken broth mixture. Mix well and return chicken to pot. Bring to a boil, then reduce heat, cover and simmer for about 5 minutes or until chicken is tender.
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