1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 teaspoon salt
1 tablespoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon dried chives, crushed
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1 teaspoon dried oregano
Heat oil in a large skillet over medium heat. Add onion and garlic and saute; saute until they are soft. Add salt, sage, basil, oregano, rosemary, thyme, chives and basil. Saute until all herbs are fragrant.
Add chicken and saute all together, stirring frequently.
Pour chicken broth into a large saucepan. Add water and bring to a boil. Cover and simmer gently for about 10 minutes. Reduce heat to medium-low, and stir in chicken broth. Return skillet to a boil. Cover, reduce heat to low and stir in thyme, rosemary, chives, basil and parsley.
Return pan to a boil and cook until chicken is cooked through, about 5 minutes. Drain chicken and remove from saucepan. Discard the chicken and place in a 9x13 inch baking dish. Drizzle with butter-butter sauce and top with thyme slices and rosemary slices.
Bake uncovered for 40 minutes, turning chicken once. Turn chicken again and sprinkle with thyme slices and rosemary slices. Sprinkle with parsley and thyme slices. Bake uncovered for 20 minutes, turning once.