2 1/2 teaspoons olive oil
1/4 cup dry beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and pepper to taste
4 boneless chicken breast halves
4 boneless chicken breast halves
1 tablespoon cornstarch
1 cup water
2 tablespoons dry lemon juice
1 cup red wine
1 1/2 cups chicken broth
2 tablespoons olive oil
2 tablespoons dry beef bouillon granules
1 teaspoon dried rosemary, finely crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried marjoram
1 teaspoon dried basil, crushed
1/2 teaspoon dried sage
1 teaspoon dried marjoram
1 tablespoon dried oregano
1 cup minced onion
1 cup diced celery
1 cup chopped fresh mushrooms
Place olive oil in a medium saucepan, bring to a boil, reduce heat and simmer for 10 minutes. Add bouillon cubes, Worcestershire sauce, garlic powder, oregano, salt and pepper. Mix well.
When mixture is simmering, add chicken, celery, mushrooms and broth. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes. Add wine and olive oil and continue to heat, stirring occasionally, for 5 minutes. Place celery mixture over chicken mixture and stir briefly.
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