1 (4 ounce) can sliced mushrooms, drained
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
1/2 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil and rosemary
1/2 teaspoon dried tarragon
1 teaspoon dry mustard
1 dash hot pepper sauce
1 dash paprika
1/4 teaspoon dried rosemary
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon butter or margarine
1 tablespoon lemon juice
1 cup chopped fresh parsley
1/2 teaspoon dried oregano
2 tablespoons lemon zest
1 (3 ounce) can each of chopped fresh mushrooms, raisins, and carrots
1/2 cup chopped mint
1 (10.75 ounce) can condensed cream of chicken soup
Heat oil in a large skillet or wok over medium heat. Reduce heat to low, add mushrooms, oil, chicken strips and paprika; cook until mushrooms are heated. Stir in basil, oregano, basil and rosemary.
Stir in lemon juice, olive oil, butter or margarine, lemon juice, rosemary, tarragon, mustard, hot pepper sauce, paprika and rosemary. Add chicken, mushrooms and parsley. Cook, stirring occasionally, over medium heat for 5 minutes.
Turn chicken pieces over and cook 5 minutes more. Place chicken in skillet with mushrooms and vegetables. Saute over medium heat for 3 minutes.
Return chicken pieces to skillet. Stir in the cream of chicken soup. Cook, stirring occasionally, for 2 minutes or until chicken is cooked through. Let rest for 5 minutes.