4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 (10.75 ounce) can sliced mushrooms
1 cup sliced mushrooms
1 cup sliced celery
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons brown sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 clove garlic, minced
2 cups chopped onion
1 teaspoon dried marjoram
1/8 teaspoon crushed red pepper flakes
1 cup chopped fresh chives
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried parsley
In a large bowl, heat oil in a large skillet over medium heat. Brown chicken in oil on all sides. Remove chicken from pan, cool and cut into thin strips.
Heat the mushrooms in a small skillet over medium heat. Stir in celery, mushrooms and chicken strips. Cook, stirring constantly, for about 10 minutes. Meanwhile, heat the water in a large stockpot in the microwave and add chicken strips and mushrooms. Stir just until chicken is no longer pink.
Return pan to medium heat and add the cream of chicken soup, cream of mushroom soup, brown sugar, flour, baking powder, salt and oregano. Bring to a boil, ensuring that you do not over heat the chicken. Finally, stir in basil, basil, rosemary, garlic and onion. Cook for about 5 minutes, stirring constantly.
When chicken is no longer pink and the vegetables are tender, stir in basil, basil, rosemary, garlic, broth and vinegar. Reduce heat to low and simmer for about 15 minutes, or until chicken is no longer pink and veggies are tender.
Return skillet to medium heat and add chicken strips and mushrooms. Cook and stir for about 15 minutes, or until chicken is no longer pink and veggies are tender, stirring occasionally.
Return skillet to low heat and add chicken strips and mushrooms. Cook and stir for about 15 minutes. Stir in broth and vinegar, and return skillet to low heat. Cover and simmer for about 10 minutes, or until chicken is no longer pink and veggies are tender.
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