2 (10 ounce) cans pie filling
1 (10 ounce) can chicken broth
1/2 cup lean ground beef
3 teaspoons dried basil
2 tablespoons minced onion
1 teaspoon dried oregano
1 teaspoon salt
2 teaspoons dried rosemary
2 teaspoons dried rosemary
3 cups milk
3 cloves garlic, minced
1 cup olive oil
1/2 cup all-purpose flour
3 tablespoons butter
3 tablespoons olive oil
Place pie filling in a medium bowl. Add chicken broth, beef, basil, onion, oregano, salt, rosemary, rosemary, oregano, salt and rosemary to the pie filling. Pour chicken broth mixture over chicken. Cover the pan and refrigerate.
Heat oil in a large skillet over medium heat. Pour about 1 tablespoon of oil over chicken and toss to coat; turn chicken over, coating well. Place pan in the heat and continue to cook, stirring, until chicken is no longer pink and juices run clear, about 25 minutes. Remove chicken from skillet. Pour about 1 cup of chicken broth mixture over chicken.
Heat remaining oil in skillet over medium heat. Saute uncovered chicken until golden brown and juices run clear, about 1 minute. Remove from skillet and set aside. Pour remaining 1/2 cup chicken broth mixture over chicken.
Fry chicken in skillet until golden; transfer to a large plate. Mix flour into skillet with chicken so that it is all evenly coated, about 2 minutes. Pour over chicken and stir fry until heated through.
Stir milk into skillet with chicken and heat gently to just to room temperature. Spoon chicken mixture into skillet with drippings. Place chicken in skillet, drumming on top with fork to keep it from sticking. Cook over medium heat about 5 minutes, or until chicken is cooked through and juices run clear. Remove from heat and stir in flour. Pour over chicken and toss to coat.
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