4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
1 tablespoon vegetable oil
1 cup water
1 (10.75 ounce) can condensed chicken broth
2 tablespoons cornstarch
2 teaspoons paprika, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried dill weed
1/8 teaspoon dried dill weed (optional)
1/8 teaspoon dried sage
Place chicken breasts, oil and water in medium nonstick skillet. Stir fry until chicken is no longer pink in center. Remove from skillet and place in a large bowl.
Add chicken pieces and oil to skillet; stir fry until chicken is no longer pink in center. Pour in water and broth. Bring to a boil; reduce heat to low; simmer for 10 minutes or until water is reduced by half.
Add chicken and cornstarch to skillet; stir fry until heated through and thickened. Add paprika, dill weed and salt to skillet; stir fry until coated. Drain.
Bring a large pot of water to a boil. Add egg and chicken; cook over low heat until yolks are thickened and chicken is cooked through and no longer pink in center.