1 tablespoon Worcestershire sauce
1/4 teaspoon garlic salt
1 tablespoon Baker's mustard
1/2 teaspoon seasoned salt
1/2 teaspoon dried minced onion
3 tablespoons olive oil
2 teaspoons Worcestershire sauce
1 (8 ounce) can cherry tomatoes with juice, drained
1 (1 pound) whole chicken, cut into 1/2 inch cubes, with skin removed
1/4 cup chopped shallots
1 teaspoon dried rosemary
1 teaspoon Feta cheese (optional)
In a large bowl, mix Worcestershire sauce, garlic salt, mustard and seasoned salt. Cover and refrigerate.
In a small bowl, mix 1/2 tablespoon olive oil and Worcestershire sauce. Brush the crumbles over the chicken cubes. Season with Worcestershire sauce and tomato sauce.
Reduce heat to medium-low and add butter of choice, lemon-lime soda, or wine. Simmer about 15 minutes, stirring occasionally.
Return chicken to the sauce and stir in shallots, rosemary, cheese, and fish.
Stir while stirring until all pieces are coated with sauce.