2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 (10.5 ounce) can condensed cream of chicken soup
1 (8.5 ounce) can tomato juice concentrate
1/2 teaspoon salt
1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in 9x13-inch baking dish or casserole. Rub chicken with vegetable oil, cooking well in oil, until no longer pink. Stir chicken into saucepan and cook until cooked through and juices run clear, about 4 minutes.
Place chicken pieces in small batches in saucepan, stirring well. Add onion and fry until lightly browned on all sides, about 3 minutes. Stir in chicken broth, tomato juice concentrate, salt, paprika and chicken. Bring to a boil, stirring constantly.
Bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 3 to 5 minutes or until chicken is cooked through and juices of chicken are reduced.