5 skinless, boneless chicken breast halves
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 1/2 teaspoons seasoning salt
2 1/2 teaspoons white sugar
1/4 teaspoon paprika
1/4 teaspoon dried marjoram
1 teaspoon dried basil
1/4 teaspoon dried parsley
1 teaspoon dried thyme
2 1/2 cups water
1 (10.75 ounce) can condensed cream of chicken soup
Place chicken in a large pot or roasting pan. Place water in pan and bring to a boil.
Add salt and garlic powder. Boil for 5 minutes. Dip chicken into water mixture and turn over after 2 to 3 minutes. Cover and simmer for 5 to 6 minutes.
In a small bowl, combine sugar, paprika, marjoram, basil, parsley, thyme, water and chicken soup. Mix thoroughly and transfer to pan. (Note: Do not put corn broth in pot or low heat as it will burn, especially if chicken is browned.)
Reduce heat to medium low. Cover and simmer for 30 minutes to soften.