1 pound ground chicken
2 pounds sliced mushrooms
2 pounds safflower oil
1/2 cup butter
1/2 cup brown sugar
1 onion, diced
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons dried basil
1 tablespoon dried rosemary
3 tablespoons Italian seasoning
4 tablespoons dried oregano
1 tablespoon chopped fresh parsley
Place chicken in a large stock pot with enough water to cover, and add water to cover. Boil 5 to 10 minutes, or until chicken is cooked through and juices run clear. Drain, and cool. Reserve 1 tablespoon liquid (discard skin and muscle from the inside of chicken).
In a medium skillet over medium heat, brown mushrooms over medium heat until completely cooked. Remove from heat. Add oil, brown sugar, onion, onion and garlic and saute until translucent, about 10 minutes. Add salt, oregano, basil, rosemary, Italian seasoning, oregano and parsley.