2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
2 teaspoons white sugar
1 (16 ounce) can sliced mushrooms, drained
1 (4.5 ounce) can diced green chilies, drained
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon ground black pepper
Heat oil in a large skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side. Remove chicken from oil, and remove skin. Stir in sugar, mushrooms, chilies, garlic, oregano, basil, salt, pepper and saute for 3 minutes. Transfer chicken to a large metal spatula, and place in boiling water. Cover, and let cook 15 minutes, stirring occasionally.
Remove chicken from water, and cool to room temperature. Drain, and cool to room temperature.
Heat oil in a large skillet over medium heat. Cook chicken 5 minutes on each side, turning once, then 10 minutes on each side, turning once. Cook 5 to 6 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from skillet, and place on a plate.