Put the rice on. Boil the rice right in the broth. (2 cups rice, 4 cups chicken broth). Bring to a boil, reduce heat and cover
Tenderize the chicken breasts with a meat hammer. Add the chicken breasts, onion and olive oil into a pot. Reduce heat and add salt and pepper.
After the onions start to soften and add 1/2 cup of chichen broth.
Add the salsa, basil and sage. If it seems to need it, add a little more oil and cover.
Simmer bresasts for about 20 minutes. Do not over cook.
Take the rice off heat after 10 minutes, let it sit covered while you wait for the chicken to cook. Baste the chicken with the contents of the frying pan.
When chicken is cooked, you should have a delicious sauce to put on top of the rice
