1 teaspoon dried basil
3 tablespoons olive oil
6 skinless, boneless chicken breast halves
1/2 cup dried parsley
1/2 cup dried oregano
salt and pepper to taste
1 egg
1 tablespoon chicken bouillon granules
6 tablespoons all-purpose flour
Heat olive oil in a large skillet over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and place in a bowl, tossing to coat with oil. Add vinegar, salt and pepper to taste. Reserve water and tarragon.
Fry chicken breasts in skillet and fry for 5 minutes on each side or until golden brown. Stir in parsley, oregano, salt and pepper. Heat olive oil in a medium skillet over medium heat.
Dredge chicken in flour, turning once, until golden brown. Place coated chicken in sauce. Bring skillet to medium-high heat.
Add chicken and sauce to skillet. Cook, stirring occasionally, until chicken is cooked through (no longer pink) (5 minutes). Remove chicken from skillet and place in a shallow dish or bowl. Mix together the flour, cornstarch and chicken bouillon and sprinkle all over.
Return chicken to skillet, stirring frequently. Cook, stirring as necessary, until chicken is cooked through (no longer pink) (3 minutes). Serve chicken over rice, pasta or pasta sauce.