1 tablespoon vegetable oil
2 teaspoons baking powder
2 teaspoons dried minced onion
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon salt
2 tablespoons chicken bouillon granules
2 teaspoons chicken bouillon granules
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon ground black pepper
3 tablespoons chicken bouillon granules
3 tablespoons distilled white vinegar
1 1/2 teaspoons prepared instant coffee powder
2 teaspoons vanilla extract, divided
Heat oil in a large saucepan over medium heat.
Add chicken and saute. Mix well.
Add baking powder, onion powder, pepper, onion powder, salt, bouillon, chicken bouillon, vinegar, and instant coffee. Mix well. Cook over medium heat, stirring constantly, until chicken is browned and juices are reduced.
Remove chicken from boiling, and pour into a large bowl. Cover, and chill overnight or overnight in refrigerator. Let cool, cut into cubes, and refrigerate chicken breasts at least 4 hours before serving.