1/2 cup olive oil
2 tablespoons pine nuts
1/3 cup butter
1/4 teaspoon dried dried oregano
1/4 teaspoon dried thyme
2 tablespoons dried sage
2 tablespoons lemon juice
1 tablespoon white wine
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in pot with bouillon cubes. Place chicken z in pot and pour olive oil over all. Sprinkle with pine nuts and rub with sage and lemon juice. Bring to a boil, stirring frequently, and then reduce heat to low.
Stir flour into chicken. Reduce heat to medium-low; add wet chicken broth or water. Bring to a boil, stirring frequently, and then reduce heat to low. Cover, reduce heat, and simmer 40 minutes. Remove chicken from pot and whisk in white wine. Return chicken to pot and bring to a boil, then reduce heat to medium-low. Stir in garlic and chicken. Cover, reduce heat, and simmer 30 minutes.
Stir chicken into saucepan and continue cooking 3 minutes, stirring occasionally, until chicken is cooked through (no longer pink inside). Stir in wheat germ and chicken stock. Reduce heat to low (low) and simmer for 10 minutes, stirring occasionally. Add Worcestershire sauce and stir. Bring to a boil, then simmer for 10 minutes, stirring occasionally, until chicken is cooked.