1. Cut chicken breasts into 1 inch strips
2 tablespoons vegetable oil
1 (.75 ounce) cube chicken bouillon cube
1 teaspoon salt
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 cup water
3 tablespoons dry white wine
1 onion, chopped
Heat vegetable oil in large skillet over medium heat. Add chicken and cook until no longer pink, about 10 minutes. Remove chicken and pat dry.
In a large bowl, combine bouillon cubes, salt, onion, garlic, flour, basil, oregano, basil, rosemary, water, wine and onion. Mix together thoroughly. Transfer chicken to a 9x13 inch baking dish. Sprinkle with pepper. Pour sauce over chicken.
Bake at 375 degrees F (190 degrees C) for 25 minutes, or until chicken is cooked through and juices run clear.
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