3 tablespoons olive oil
1 cup diced onion
1 teaspoon dried minced onion
1 teaspoon minced garlic
1 pound chicken breast halves
1 (10 ounce) can sliced mushrooms, drained
1 (6 ounce) can tomato paste
2 cups diced celery
2 teaspoons white sugar
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
2 tablespoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried tarragon
2 tablespoons minced fresh parsley
Dredge the onion and garlic in the olive oil, and place chicken in a large ovenproof bowl. Heat the remaining olive oil in a small skillet over medium heat, and pour chicken into the pan. Place mushrooms and tomato paste over chicken. Stir together the celery, sugar, brown sugar, brown sugar, salt, basil, oregano, garlic powder, oregano, garlic powder, basil, rosemary, thyme, sage, marjoram, tarragon, and parsley. Continue cooking over medium heat until chicken is cooked through and juices run clear. Discard any leftover liquid.