1/4 cup olive oil
1 (2 to 3 pound) whole chicken (riewood, turkey or lamb), cut into thin strips
1 teaspoon dried oregano
3 cloves garlic, minced
1 teaspoon dried dried basil
1 teaspoon dried marjoram
1 (14 ounce) can sliced mushrooms in liquid
1 (8 ounce) can tomato sauce
1 (16 ounce) container sour cream with green onions
Pour oil into a large skillet over medium heat. Place the chicken strips in oil while still on the skin. Add olive oil, stirring occasionally, but do not brown.
Coat each strip of chicken with oregano and garlic, then marinate in oil for 20 minutes.
Heat tomato sauce in a small saucepan over low heat. Add chicken, then mushrooms and tomato sauce and simmer for 10 minutes. Serve chicken in chicken shells or cubes.