2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
3 cups water
1 (4 ounce) can chicken broth
1/4 cup white wine
1 tablespoon chicken bouillon powder
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and pepper to taste
1 pinch ground black pepper
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh basil
In a large skillet over medium heat, saute 1/2 teaspoon olive oil in olive oil until lightly browned. Stir in chicken. Then stir in onion, garlic, salt, oregano, basil, rosemary, sage, salt, pepper and 1 cup water. Cook until chicken is cooked through and juices run clear, but not crisp. Season with chicken broth and 1/4 cup water. Reduce heat to low.
Add chicken stock and 1/4 cup water. Stir-fry over medium-high heat until chicken are no longer pink and juices run clear (the chicken should be slightly opaque). Add 1/4 cup white wine and chicken bouillon powder; heat for 1 minute, stirring constantly.
Add 1 teaspoon rosemary, 1 teaspoon basil, salt, 3 cups water, 1/4 cup chicken broth and 1/2 teaspoon bouillon powder. Heat and stir over medium-high heat for 3 minutes. Season with salt and pepper. Reduce heat to low.
While the chicken is cooking, continue preparing rosemary and basil sprigs for garnish. Garnish with rosemary and basil sprigs.
Remove chicken from the skillet. Remove the remaining stock, and stir in the remaining rosemary and basil sprigs. Cook for 1 minute, until chicken is cooked through and juices run clear.
Return chicken to the skillet. Add chicken broth, 1/2 teaspoon bouillon powder, basil, salt, pepper and 1 tablespoon olive oil. Cook for 5 minutes, stirring constantly. Add rosemary and basil sprigs, and stir to coat. Add chicken stock, remaining rosemary and basil sprigs, and stir into the skillet.
Bring to a low boil, reduce heat to medium low, and mix until all ingredients are in the pan.
Microwave chicken in a small skillet until lightly browned (approximately 4 minutes
⭐ ⭐ ⭐ ⭐ ⭐