½ cup olive oil
2 tablespoons garlic powder
1/8 cup black pepper
1 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
1 dash paprika
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons dried rosemary
1/2 teaspoon dried marjoram
1 teaspoon dried basil
3 scallions, chopped
1 onion, sliced 1/4 inch thick
1 clove garlic, minced
1/4 teaspoon salt
Heat a large skillet or wok over medium heat. Add olive oil and heat through.
Remove chicken from fat and set aside. Cook until no longer pink and crispy, about 5 minutes.
Saute chicken, coated with oil, in olive oil and garlic powder in skillet until lightly browned, about 5 minutes. Stir in pepper, salt, parsley, basil, marjoram, thyme, sage and rosemary. Season with marjoram and basil, salt, and pepper salt, if desired. Pour marinade into skillet with olive oil or water.
Cover skillet and simmer on medium heat for 20 minutes. Using a 2-1/2 ounces syrette, place chicken in skillet, slowly cook, stirring occasionally, for 5 minutes. Pour marinade over chicken and return to a boil, stirring occasionally, for 3 minutes. Reduce heat and cook 5 minutes more, or until juices run clear.
Remove chicken from marinade and place in a large bowl. Add wine and chicken broth mixture and toss vigorously. Cover and simmer 5 minutes, until chicken is no longer pink and tender. Pour over chicken and toss to coat. Serve with enchiladas.
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