1 1/2 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 (4 ounce) cans vegetable broth
1 (10.75 ounce) can condensed chicken broth
1 teaspoon seasoning salt
1/4 teaspoon dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried sage
1 pinch cayenne pepper
Heat oil in a large skillet over medium heat. Add chicken and brown on both sides. Mix in flour, seasoning salt and pepper. Season with black pepper, conserve broth and sprinkle with seasoning salt. Sprinkle with basil and oregano.
Add water and broth, stirring. Bring to a boil, stirring occasionally. Reduce heat to low, and simmer for 5 minutes. Stir in chicken broth, chicken broth, seasoning salt, basil, oregano, thyme, sage and cayenne pepper.