2 tablespoons olive oil
1 tablespoon garlic powder
2 tablespoons chicken bouillon granules
1 onion, chopped
1 cup water
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
1/3 cup olive oil
1 1/2 tablespoons black red wine vinegar
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
In a medium saucepan, heat olive oil over medium heat. Stir in garlic powder, cook a few minutes. Mix in chicken bouillon, and stir in 1 cup water. Add chicken, salt, pepper, vinegar, basil, sage, rosemary, parsley, thyme and parsley thyme. Add olive oil mixture and mix well, cover, and simmer over medium heat for 45 minutes.
Remove chicken from oven, brush with olive oil and remove chicken from oven. Season with salt and pepper to taste, place in dish with chicken. Sprinkle with remaining 4 tablespoons olive oil and season with remaining salt and pepper. Season with rosemary, thyme and parsley. Top with remaining 4 tablespoons olive oil and serve.
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