2 tablespoons your choice of hot sauce
1 chicken breast, cut into cubes
1 small onion, chopped
1 tablespoon minced celery
1 clove garlic, minced
1/2 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried basil
2 tablespoons olive oil
2 tablespoons garlic powder
Place hot sauce in a small, resealable plastic bag. Place chicken breasts on lid; press seals.
In a medium saucepan, brown onions and garlic over medium heat. Cover pan, and cook until tender. Stir in celery, garlic, salt and vegetable oil. Pour slowly over chicken; cook for 5 to 7 minutes or until chicken is no longer pink.
Return pan to heat again. Stir in flour, paprika, basil, rosemary, rosemary, sage and basil.
Saute chicken in oil over medium heat for 10 minutes, until golden brown. Add garlic powder; heat through.