8 medium drumsticks
2 tablespoons olive oil
6 skinless, boneless chicken breast halves
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 cup chicken broth
Heat olive oil in a large skillet. Add chicken and sprinkle with basil and oregano. Cook over medium heat for about 5 minutes, or until chicken is lightly browned. Remove chicken from skillet and pour in broth. Stir briefly, and place in a medium dish.
Heat oil in same skillet over medium heat. Stir in chicken and cook for 8 minutes on each side or until no longer pink. Serve chicken in individual dishes, covering each breast with a slice of chicken breast.
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