1 tablespoon vegetable oil
1/2 cup all-purpose flour
3 cloves garlic, crushed
2 tablespoons dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
2 tablespoons dry mustard
1/2 teaspoon dried sage
3/4 cup water
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
1 pound skinless, boneless chicken breast halves
1 cup water
1 cup butter, softened
1/3 cup low-fat mayonnaise
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon chopped fresh ginger root
1 cup chopped fresh parsley
Heat oil in a large skillet over medium heat. Add flour and saute until golden, about 10 minutes.
Stir in garlic, oregano, basil, marjoram, rosemary, salt, mustard and sage. Saute, stirring constantly, about 5 minutes.
Stir in water and chicken. Bring to a boil, reduce heat to medium-low and simmer, with lid off, until no longer pink, about 5 minutes.
Stir in butter, low-fat mayonnaise, chopped onion, bell pepper and ginger and mix well. Cook, stirring, about 5 minutes.