2 (8 ounce) cans chicken broth
3 tablespoons vegetable oil
1 tablespoon brandy
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
1 teaspoon paprika
1 teaspoon dried thyme
2 teaspoons dried sage
1 teaspoon dried rosemary
1 teaspoon paprika
4 skinless, boneless chicken breast halves
Heat 2 tablespoons vegetable oil in a medium skillet over medium-high heat. Add chicken and cook 6 to 8 minutes on each side or until completely cooked through. Remove from skillet. Serve hot.
Place 2 tablespoons brandy in center of each chicken breast. Place center of chicken breast next side. Pour the chicken broth and oil over chicken. Heat through and serve.