4 skinless, boneless chicken breast halves
1/2 cup vegetable oil
1 cup plum tomato paste
2 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried dill weed
1 teaspoon dried parsley
1 teaspoon dried sage
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon black pepper
1 (16 ounce) can stewed tomatoes
1 (10.5 ounce) can condensed cream of chicken soup
1 (3 ounce) can sliced mushrooms, drained
Melt oil in a large skillet over medium high heat. Remove chicken from pan and brown on both sides. Remove chicken from pan and brown on both sides. Place in a glass dish or casserole dish. Sprinkle tomato paste over chicken and pour flour over all. Stir in the paprika, rosemary, basil, dill weed and parsley.
Heat remaining oil in a large skillet over medium heat. Season chicken with salt and pepper. Add chicken mixture and pour over chicken. Cover and simmer for 5 minutes.
Heat remaining oil in a large skillet over medium heat. Sprinkle with mushrooms and continue cooking over medium heat for 15 minutes. Add cream of chicken soup and mushrooms. Cover and simmer for 5 minutes to allow flavors to blend.
Remove chicken from saucepan and cool completely, returning to pan. Remove chicken from pan and shred on both sides. Slice and serve with wine.