1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 teaspoon dried rosemary
1 teaspoon dried basil
1 tablespoon dried sage
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1 teaspoon dried sage
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
Place onion, garlic, rosemary, basil, sage and oregano into a shallow dish or bowl.
In a medium bowl, mix the chicken pieces with the onion mixture. Pour the chicken broth over chicken. Cover tightly with aluminum foil and refrigerate for at least 2 to 3 hours, or overnight.
While chicken is chilling, combine the chicken, oil, chicken, basil, rosemary, basil, sage, oregano, salt, pepper, paprika, sage, thyme, basil, parsley, sage, oil, chicken and garlic in a large skillet over medium heat. Fry until golden, about 10 minutes.
Remove chicken from the refrigerator and cook on each side until golden brown, about 15 minutes. Drain chicken thoroughly and discard liquid.