6 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
3 tablespoons distilled white vinegar
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon dried oregano
1/3 teaspoon paprika
1 teaspoon dried basil
1/3 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon salt
1 (4 ounce) can chicken broth
1 (16 ounce) can chicken broth
3 tablespoons olive oil
1 tablespoon lemon juice
Heat olive oil in a large skillet over medium heat. Saute chicken for about 5 minutes, or until lightly browned. Remove from skillet; set aside.
In a mixing bowl, mix the salt, garlic, oregano, basil, rosemary, sage, vinegar, paprika, onion powder, oregano, and paprika.
Stir in chicken broth and chicken broth. Season with olive oil and lemon juice.
Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, until chicken is tender and juices run clear.