1 tablespoon olive oil
5 skinless, boneless chicken breast halves
1 teaspoon olive oil
1 (1 ounce) package dry white or vegetable soup mix
1 cup chicken broth
1/4 cup water
1/4 cup corn flour
1/2 teaspoon salt
1/4 teaspoon dried marjoram, crushed
1 1/2 teaspoons dried oregano
1 cup finely chopped onion
1 red bell pepper, chopped
1 red bell pepper, sliced
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/8 teaspoon dried chile pepper
Heat olive oil in a large skillet over medium heat. Mix together chicken, olive oil, soup mix, broth, corn flour, salt, marjoram, oregano, onion, red bell pepper, red bell pepper, garlic powder, oregano, basil, oregano, basil, marjoram, chile pepper. Reduce heat to low.
Return chicken to skillet. Cook until chicken is no longer pink. Remove from skillet and drain. Discard marinade and reserve marinade.
Return chicken to skillet. Stir in butter, brown sugar, chili sauce, and bell pepper. Cook and stir over medium heat until chicken is no longer pink. Return chicken to skillet and heat through.