1 (2 pound) whole chicken, cut into cubes
1 large onion, cut into cubes
1/2 teaspoon salt
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
3 (4 ounce) cans sliced mushrooms
1/2 teaspoon dried oregano
1 tablespoon dried basil
1 onion, peeled and sliced
1 medium tomato, diced
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
Place chicken cubes in a large resealable plastic bag. Place chicken cubes, onion, salt, cream of mushroom soup, water and mushrooms in resealable plastic bags. Place chicken cubes over all in bag. Sprinkle with oregano and basil. Place tomato slices over all in bag.
Bring a large pot of lightly salted water to a boil. Add chicken and onion and cook for 5 to 6 minutes on each side or until cooked through. Drain chicken and dice into 1/2 inch pieces. Add mushrooms and tomatoes to bag. Break chicken into 4 pieces and place on a plate.
Heat olive oil in a large skillet or deep fryer. Saute chicken cubes in oil until golden brown. Serve chicken with tomato sauce and tomato paste. Garnish with basil and parsley before serving.
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