1 1/2 tablespoons vegetable oil
1 tablespoon white wine
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley, crushed
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground black pepper
1/2 teaspoon pepperjack pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon beef bouillon granules
2 tablespoons red wine
In a medium saucepan heat oil over medium heat. Add the white wine, Worcestershire sauce, garlic powder, basil, oregano, parsley, basil and salt. Continue stirring gently for about 15 minutes, or until all ingredients are well blended.
For an even more aromatic presentation, melt Worcestershire sauce in 1/2 cup of water in a small saucepan. Sprinkle with flour, and stir to dissolve. Stirring constantly, pour about 1/2 cup of the vegetable oil mixture into the flour mixture. Stirring constantly, stir until all milk is used up and mixture is thick and creamy. Serve chicken with Worcestershire sauce and/or bouillon granules.