2 (4 ounce) crumbled tomatoes
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1/4 cup chicken bouillon granules
2 tablespoons rice wine vinegar
1 teaspoon water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried dill weed
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried parsley
In a small bowl, combine tomatoes, onion, chicken bouillon, vinegar, water, salt, onion, garlic powder, oregano, basil, marjoram, rosemary, marjoram, dill weed, and rosemary. Mix well and store in refrigerator.
To make the gravy: In a medium bowl, combine chicken bouillon, rice vinegar, water, salt, onion, garlic powder, oregano, basil, marjoram, rosemary, marjoram, dill weed, and rosemary. Mix well and coat chicken with gravy mixture. Set aside.
Heat a large skillet over medium heat. Stir in chicken bouillon mixture, chicken bouillon, rice vinegar, water, salt, onion, garlic powder, oregano, basil, marjoram, rosemary, marjoram, dill weed, rosemary and dill weed. Continue to cook, stirring occasionally, until chicken bouillon is tender.
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