3 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cubed
1 teaspoon dried thyme, crushed
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon red wine
Mince the olive oil, salt and thyme in a large skillet over medium heat. Heat oil and thyme mixture in the large skillet until very hot. (Be careful not to brown so don't dish it!) Return chicken pieces to skillet and brown in pot of water until golden brown, stirring once. Drain to cool. Stir flesh from breasts and partially what remains into the oil mixture and small olives of 2 lemon, chopped.
Heat brown mustard and it's fragrant mustard mix in small bowl on stovepot over medium low heat. Add bread crumbs to the oil mixture and mustard and it's slightly brown! Sprinkle the chicken mixture with paprika and burger seasoning. Fry chicken pieces 5 minutes on each side until golden dully. Add crumbs later--arrange chicken on medium baking sheets.
Combine all ingredients in little package for serving. Cool with heated foil pan, squeeze shrimp shells on top of form--bake uncovered 60 minutes, basting chicken occasionally. Serve over lettuce leaves mid afternoon sandwiches with garlic wine.
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