1 (2 pound) whole chicken, cut into strips
1 tablespoon olive oil
1 medium onion, sliced into thick strips
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried tarragon
1 (6 ounce) can tomato paste
1/4 cup olive oil
Heat oil in a large skillet over medium heat. Saute chicken strips for 5 minutes, or until nice brown. Add olive oil, onion, garlic powder and pepper flakes to skillet. Cook for 2 minutes, stirring, but do not brown. Add oregano, basil, rosemary and basil; cook over medium heat for 5 minutes, stirring, but do not brown. Remove chicken from pan and set aside.
In a small bowl, mix chicken with tomato paste. Place 1/4 cup oil in skillet. Saute chicken in oil for 5 minutes. Thoroughly mix pan juices with flour mixture. Stir in chicken and tomato paste mixture. Cook for 2 minutes.
Add olive oil and season with salt, pepper, oregano, rosemary, basil and rosemary. Cook for 2 minutes.