1 pound skinless, boneless chicken breast halves
2 cups vinegar-packed horseradish, divided
1/2 onion, quartered
1 cup sliced fresh mushrooms
1/2 cup carrots
2 tablespoons molasses
6 ounces besan souri des jeux fruit, sliced
1 tablespoon diced Spanish pepper
2 tablespoons dried basil
1/2 onion, quartered
3 tablespoons brown sugar
1 (10.5 ounce) can condensed tomato soup
3 tablespoons butter
Place chicken in a 13x9-inch greased or greased 5- or 6-quart pot. Thoroughly coat and remove all but 1 tablespoon of the marinade. Place horseradish in bottom of greased pot. Stir together onion, one strip of mushrooms, carrot and mushrooms. Add mustard; reserve remaining marinade (yellow American cheese sprigs).
In a saucepan, over medium heat deglaze 2 (8 ounce) cans of stewed tomatoes and sauteed up to 1/4 cup marinade per can until tomatoes are very crisp.
Stir chicken into sauce; use spoon, not whisk. Gradually stir in vinegar, horseradish, sliced mushrooms; sit 5 minutes before stirring in raisins.
Add chicken