4 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 carrot
1 onion, diced
1 medium banana
1/4 cup concentrated all-purpose flour
1 1/2 teaspoons dried oregano
Heat oil in a large skillet over medium heat. Reduce heat to medium; add chicken and carrot; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in onion, banana and flour. Transfer chicken and carrot mixture into the skillet.
Cook, stirring occasionally, until chicken is no longer pink and flour is heated through, 1 to 2 minutes. Set aside.
Meanwhile, heat 1/2 cup water in a large saucepan. Add chicken and carrot mixture and bring to a boil. Reduce heat to medium-low; add chicken and carrot mixture and boil, stirring occasionally, for 2 minutes. Remove chicken from skillet; remove carrot and onion rings and place in a bowl.