1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 tablespoon honey
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon dried rosemary
Heat oil in a large skillet over medium heat.
Add chicken pieces and saute until golden brown. Remove chicken pieces and drain marinade. Mix together.
Heat remaining olive oil in a medium saucepan and saute chicken until golden brown. Remove chicken pieces and add to pan. Mix together and cook until golden brown. Serve chicken over white rice, stirring occasionally to keep warm.
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