3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried black pepper
1 teaspoon dried sage onion, crushed
1/2 teaspoon dried black pepper
1/4 teaspoon dried parsley
3 pounds chicken, sliced in 1/4 inch strips
1 (20 ounce) can crushed pineapple, drained
1 (6 ounce) can shrimp, drained
1 (10 ounce) can chicken broth
1 1/2 cups water
1 tablespoon vegetable oil
1 cup chopped onions
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried black pepper
1 teaspoon dried parsley
1 tablespoon dried marjoram
In a large stockpot or pot, combine garlic, salt, basil, rosemary, sage, pepper, sage, onion, black pepper, parsley, chicken, pineapple, shrimp, chicken broth, water, oil, onions, garlic, basil, rosemary, sage, pepper, sage, parsley, marjoram. Bring to a boil. Season with salt.
Reduce heat to low. Simmer until chicken thighs are tender, about 10 minutes.
Microwave chicken breasts in 3 1/2-inch-square dish. Add mushrooms and paprika; cook 15 minutes or until chicken pieces easily fall off of skin. Add mushrooms, paprika, salt, pepper, sage, pepper, cucumber and apple juice. Stir constantly.
Reduce heat to medium low and cook till chicken is no longer pink and juices run clear. Beat in chicken broth, 1/2 cup at a time, stirring well after each addition. Reduce heat to low.
Serve hot chicken breast with lettuce greens or with taco sauce, lime juice and carrots. Garnish with shredded cheese and sour cream.
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