3 boneless, skinless chicken breast halves
salt and pepper to taste
1 pint strawberries, sliced
2 cups chicken broth
1 (4 ounce) can sliced mushrooms, drained
1 tablespoon Italian seasoning
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried sage
2 teaspoons paprika
2 teaspoons horseradish
2 tablespoons butter, softened
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried basil
Butterfly breast halves on foil, placing ones on opposite sides of foil to prevent sticking.
In a large saucepan over medium heat, combine the strawberries, chicken broth, mushrooms, Italian seasoning, basil, oregano, rosemary, sage, basil, paprika, horseradish, butter, parsley, basil and basil. Bring to a boil; reduce heat and simmer for about 45 minutes, stirring occasionally, until potatoes are tender.