1 teaspoon vegetable oil
3 tablespoons olive oil
3 tablespoons crab sauce
2 tablespoons Worcestershire sauce
1 teaspoon fish sauce
1 teaspoon chicken bouillon granules
1 teaspoon Scotch bonnet pepper
1 (1 ounce) square unsalted wood pan
4 skinless, boneless chicken breast halves
1 (15 ounce) can sliced mushrooms, drained
2 (10.75 ounce) cans condensed tomato soup
1 (10.75 ounce) can condensed cream of chicken soup
Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in olive oil for about 1 minute, then drain. Add 1/2 teaspoon crab sauce. Add Worcestershire sauce, fish sauce, chicken bouillon, caramelized onions, mushrooms, tomato soup, and cream of chicken soup. Bring to a boil, reduce heat, and simmer until chicken is tender and liquid is reduced, 2 to 10 minutes. Reduce heat to low, cover, and simmer for an additional 10 minutes.