1 cup butter
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon dried minced onion
1 cup chicken broth
2 teaspoons soy sauce
1 cup whole peeled tomatoes
1/2 cup sliced green onions
5 skinless, boneless chicken breast halves - cut into 1x2 inch strips
2 tablespoons oil
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 minimal marinara sauce
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon Dijon mustard
Melt butter in a saucepan for 2 minutes; stir in flour. Bring to a boil. Cook until thickened. Stir in salt, salt, dried onion and chicken broth. Reduce heat to medium-low; add soy sauce, tomatoes, green onions, chicken and olive oil. Reduce heat to low; add parsley and marinara. Bring to a boil. Stir in butter mixture. Reduce heat to medium-low; cook, stirring constantly, for 2 minutes. Reduce heat to medium-low; continue cooking, stirring constantly, for 2 minutes.
Stir chicken into sauce. Cover and simmer 1 minute.
Remove sauce from heat. Heat oil in a large skillet over medium heat. Saute chicken in oil 5 tablespoons at a time, stirring well after each. Remove from skillet; add butter mixture and olive oil and continue cooking for 2 minutes.
Pour marinara sauce over chicken. Add butter mixture and browned parsley on all sides. Spoon sauce over chicken and serve immediately, measuring spoonfuls. Garnish with butter mixture and marinated parsley and serve.