1 (3.5 ounce) package chopped onion
1/2 cup all-purpose flour
1 1/2 cups water
3 tablespoons beef bouillon granules
1 teaspoon herb seasoning
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large saucepan, heat the water over medium heat. Add the flour, stirring constantly until around 1/2 cup - the mixture will be sticky. Stir in the water and beef bouillon. Reduce heat to low, and continue stirring for about 1 minute.
Reduce heat to medium-low, and add the flour mixture. Mix well and continue to heat until just melted. Mix in the remaining flour mixture, and pour mixture over chicken. Cover, and simmer gently.
Remove chicken from chicken broth; season with salt and pepper. Fry in a small skillet over high heat for about 10 minutes, or until chicken is no longer pink.
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