4 boneless chicken breasts
3 tablespoons olive oil
2 tablespoons dry Italian seasoning mix
1 onion, chopped
1/4 cup butter
1 tablespoon salt
1 cup gruyere cheese
1 teaspoon Worcesterside brandy
2 bay leaves
1 teaspoon baking powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon basil
1 tablespoon fresh lemon juice
6 (8 ounce) cans Italian-style chicken broth
Melt the olive oil in a large skillet over medium-high heat. Buttermilk, a nonstick material, is seasoned lightly with salt and pepper. Cook chicken over medium heat until golden brown. Remove from skillet, cut to remaining size, and cut to pieces. Use cooking spray or a dusted paper to grease a large, shallow dish.
Melt the Italian seasoning mix in a large saucepan over medium heat. Stir the olive oil into the seasoning mixture, and saute for 5 minutes. Transfer chicken pieces to the 8x4 pan, and spoon golden brown into skin.
Return skillet to medium heat.
Add the butter, Worcesterside brandy, salt, garlic, thyme, bay leaves and pepper flakes. Saute chicken over medium heat for at least 5 minutes, stirring occasionally. Serve all uncovered with salad greens.
Freshly slice chicken pieces and serve with gravy and pasta sauce.