1/2 cup vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, chopped
6(10 ounce) cans sliced mushrooms with liquid
3 tablespoons dried currants or vanilla extract
3 cloves garlic, minced
1 cup white sugar
1 cup chopped ripe tomatoes
1 teaspoon dried oregano or soft light mustard
Heat oil in a large skillet over a medium heat. Add skinless, boneless chicken breasts and cook, stirring occasionally, until well browned. Mix in onions and mushrooms, add liquid, currants, garlic and sugar. Remove from heat; stir in tomatoes and oregano.
Shove chicken breasts through slotted dashes into skillet. Sprinkle mushroom mixture over each chicken breast, then repeat with remaining marinated ingredients. Cover dish with plastic wrap and refrigerate for 5 to 7 hours.
Remove plastic wrap and chicken breasts. Cook over medium-high heat time about 5 minutes, stirring occasionally.
Remove chicken breasts; discard marinade. Flip the wings; return 'em to sauce and beat until crisp. In a large bowl, reduce the currants mixture to equal parts; stir together in 1 cup sugar, beat until well blended. Taste test with spoon by adding additional currants mixture.
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