2 boneless, skinless chicken breast halves - thawed
1 small onion, diced
2 cloves garlic, minced
2 tablespoons oil
1 teaspoon dried minced onion
1/2 teaspoon dried basil
1 teaspoon dry mustard
1/3 teaspoon salt
1/3 teaspoon ground black pepper
3 ounces smoked whole chicken
1 teaspoon kosher salt
1 teaspoon dried tarragon
Heat oil in a large nonstick skillet over medium heat. Mix in onion, garlic, oil and basil. Saute for about 2 minutes, stirring occasionally. Stir in the one teaspoon dried basil and mustard; cook for about 5 minutes. Season with salt, pepper, chicken and tarragon.
Return skillet to medium heat. Add chicken and onion and cook for about 2 minutes on each side. Cover, reduce heat, and simmer for about one minute.
Cover skillet and continue to cook over medium heat for about 2 minutes. Remove skillet from heat and stir in 1/3 of the chicken.
Bring a large pot of lightly salted water to a boil. Add broiled chicken to pot, reduce heat to medium. Reduce heat to low and cook for about 20 minutes per side; stirring frequently.