2 tablespoons olive oil
3 cloves garlic, minced
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/2 teaspoon dried pounded black peppercorns
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried basil
3 tablespoons olive oil
1 cup chicken broth
1 cup water
1 teaspoon dried minced onion
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1 teaspoon dried basil
Heat oil in a large saucepan over medium heat. Add garlic and stir for 2 minutes. Stirring constantly, cook and stir about 3 minutes, until garlic is golden. Reduce heat to medium; cook and stir about 5 minutes longer. Remove chicken from skillet. Return chicken to skillet, coating well with marinade. Sprinkle with salt, marjoram, oregano, basil, dill, thyme, sage and salt. Place chicken in skillet with enough water in pan to cover. Cover skillet and cook over medium heat for 2 to 3 minutes. Sprinkle with chicken broth (amount should be about 2 tablespoons) and remove from pan.
Put chicken into skillet and cook over medium high heat for about 10 minutes, flipping and stir about 5 minutes. Add water to skillet and mix well. Reduce heat to low. Bring chicken and lid of skillet together through turnings, stirring about 30 minutes. Return chicken to pan with enough water in pan to cover all sides and cook for about 1 to 2 minutes, or until chicken is easily flaked with fork. Chop chicken meat and vegetables.
Place chicken into the skillet and brown onto all sides. Cover skillet and cook over medium heat for 7 to 8 minutes, turning once. Add chicken broth and water. Cover, reduce heat to medium, and cook over medium heat for 1 to 2 minutes.
Return chicken to pan. Sprinkle with salt, pepper, oregano, basil, dill, thyme, sage and basil. Cover, and simmer 25 minutes, stirring occasionally, until chicken is cooked through and no longer pink inside.