4 skinless, boneless chicken breast halves
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon dried minced onion
1 teaspoon prepared horseradish
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 teaspoons dried sage
1 teaspoon dried sage
1 teaspoon dried tarragon
1/2 teaspoon dried basil
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 teaspoon dried chives
2 tablespoons olive oil
Bring a large pot of water to boil; add chicken and stir until cooked through; drain.
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add chicken and brown for 5 minutes on each side. Remove chicken from skillet and set aside to cool.
Melt butter in skillet over medium heat. Add flour and salt and stir together. Add garlic powder, pepper, onion, horseradish, basil, oregano, sage, marjoram, thyme, rosemary, sage and chives. Add olive oil and stir. Cook over medium heat for 1 minute or until chicken is cooked through. Serve chicken over warm pasta and rice.
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