1 tablespoon vegetable oil
1 egg
8 skinless, boneless chicken breast halves
1 (4 ounce) can mushroom soup
1 (16 ounce) package chicken and rice stock
1 tablespoon brown sugar
1/4 teaspoon crushed garlic
2 tablespoons finely chopped fresh basil
Heat vegetable oil in a large pot over medium heat. Add egg; stir lightly. Remove chicken, cut into cubes and place in oil. Cook 8 minutes.
Stir mushroom soup, chicken stock, brown sugar and garlic into pot. Bring to a boil, stirring constantly. Bring to a slow simmer and let boil 1 to 1 minute, stirring constantly. Reduce heat and simmer for 45 minutes.
Stir chicken mixture into skillet with chicken. Cook until chicken is tender but not falling from the bone. Transfer chicken mixture to a plate. Add rice stock, eggs and tomato soup before transferring to skillet. Serve chicken on top of potato batter.