2 tablespoons olive oil
1 pound chicken under skin of drum
1 cup sliced radishes
5 cups water
1 onion, chopped
2 cloves garlic, minced
1/2 (3 ounce) package dry white wine mix
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1/4 cup dried oregano
1/4 cup dried rosemary
1/4 cup dried basil
1/4 cup dried marjoram
1/4 cup dried tarragon
1/4 cup dried sage
1/8 teaspoon salt
1 cup white sugar
2 teaspoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon paprika
1/8 teaspoon salt
1 teaspoon dried rosemary
1/8 teaspoon dried basil
1/4 teaspoon dried sage
1/4 cup white sugar
1 1/2 teaspoons dried basil
1/4 cup packed light brown sugar
1 dash paprika
1 dash salt
1 (16 ounce) can reduced fat cream of chicken soup
1 cup shredded mozzarella cheese
Heat olive oil in large nonstick skillet over medium heat. Cook chicken in oil for about 15 minutes, browning as desired. Reduce heat to medium-low; add radishes, water, onion, garlic, wine mix, thyme, basil, rosemary, sage, oregano, rosemary, basil, marjoram, and tarragon; stir together. Bring to a slow simmer. Add cream of chicken soup and optional mozzarella cheese. Bring to a low simmer.
Remove chicken from skillet. Add chicken to skillet and cook over medium heat for about 2 minutes, until chicken is no longer pink and juices run clear. Add white wine and chicken and stir together, stirring constantly.
Stir cream and cream cheese into skillet. Heat gently. Add marinated chicken meat. Cook and stir over medium heat for about 10 minutes, or until chicken is no longer pink and juices run clear. Remove from heat and stir in cheese. Cook and stir until cheese is melted and mixture is moist enough to form into a log shape.
Return chicken to skillet. Heat to medium-high heat and sprinkle with mozzarella cheese.
While chicken is cooking, melt butter in a small saucepan until hot. In a small bowl, mix 1/4 cup of the melted butter with olive oil. Pour over chicken and fry for about 2 to 3 minutes, until chicken is no longer pink and juices run clear.
Remove chicken from skillet and roll piece into the shape of a log. Serve hot and egg noodles over pasta.