1 tablespoon vegetable oil
1 hot fricasseur (kabobs) fillet
1 large onion, sliced into 1 inch rounds
3 teaspoons kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1/2 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
Heat oil in large skillet or wok over medium heat. Fry fillets about 5 minutes each, until golden brown. Remove fillets from skillet; place in pan. Stir in onion and salt.
Beat flour, salt and pepper into pan. Pour over chicken. Cover; cook over medium heat, stirring constantly, about 1 hour or until chicken is lightly browned.
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