1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon dried sage
1/8 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
salt and pepper to taste
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
Heat oil in a large pot or skillet over medium heat. Saute garlic powder, oregano, basil, sage, marjoram, rosemary and salt and pepper for 5 minutes. Stir in chicken breasts. Cook, stirring frequently, for about 5 minutes.
Stir chicken into the pot of broth and cook over medium heat for 7 to 9 minutes, or until cooked through. Stir in chicken broth. Slowly pour chicken broth into pan of chicken broth while stirring until chicken is covered. Cover and reduce heat.
Stir bouillon into pan of chicken broth while stirring to coat well. Cook chicken until heated through.
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