1 large onion, cut into thin strips
1 large green bell pepper, cut into thin strips
1/4 cup butter
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon paprika
1/4 cup chopped fresh parsley
1/4 cup chopped celery
1 teaspoon dried oregano
1 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 dash chicken bouillon granules, divided
In a large skillet, saute onion and peppers in butter until tender; remove from heat.
Combine 1/2 cup butter, brown sugar, salt, paprika, parsley, celery, oregano, sage, thyme, basil, chicken bouillon and chicken bouillon. Pour over the chicken and toss gently to coat.
Place the chicken in a 13-inch skillet, and cook over high heat till evenly brown. Place on paper towels to cool.