2 boneless, skinless chicken breast halves
1 small yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
10 mushrooms, sliced
4 skinless, boneless chicken breast halves
1 lemon, juiced
salt and pepper to taste
1 (7 ounce) can tomato curd
1/2 teaspoon ketchup
Place chicken breast halves in a large skillet over medium heat. Cook about 10 minutes, until chicken is no longer pink and juices are bubbling and juices run clear. Remove chicken from skillet and crumble into a bowl.
Meanwhile, in a medium bowl, mix shallots and garlic. Reserve 1 tablespoon of chicken soup; transfer the remaining chicken piece to pot and use as stock and roux. Season with the olive oil, lemon juice, Worcestershire sauce and mushrooms.
Return skillet to medium heat and cook 5 to 6 minutes, until chicken is no longer pink and juices are thick. Remove chicken from skillet and discard drippings. Add chicken broth and pour over chicken. Simmer 20 minutes, stirring occasionally, until mixture boils. Season with salt, pepper and desired flavor of ketchup (see Note).