1 cup vegetable oil
2 tablespoons Worcestershire sauce
1/4 cup lemon juice
1/4 cup beef bouillon granules
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1/8 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried sage
3/4 cup white wine
1/4 cup butter
1/4 cup olive oil
Heat oil in a large saucepan over medium heat. Add 2 tablespoons Worcestershire sauce, lemon juice, bouillon granules, nutmeg, black pepper, Italian seasoning, garlic powder, salt, oregano, basil, rosemary, thyme, sage and rosemary; mix thoroughly. Stir in the wine and olive oil. Cover and simmer gently for 20 minutes.
Remove chicken from marinade, shred and cut into 1/2 inch cubes. Mix together white wine, butter and olive oil; pour the wine mixture into the pan. Simmer for 10 minutes.
Stir chicken into the white wine mixture by hand. Cover and simmer in the refrigerator for 10 minutes. Remove chicken from marinade and place on racks to cool.