2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into cubes
1/2 cup chopped onion
1 (4 ounce) can tomato sauce
1 (4.5 ounce) can tomato paste
2 tablespoons Italian-style dry bread crumbs
1 teaspoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon paprika
1 teaspoon lemongrass
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1 (16 ounce) can diced tomatoes with green chile peppers
1 1/2 cups rice flour
1 cup heavy cream
1/2 cup mayonnaise
Heat oil in a large skillet over medium heat. Add chicken cubes and fry until no longer pink; remove from skillet. Add onion and tomato sauce; mix well. Stir in tomato paste; bring to a simmer. With fork, scoop up flour mixture, and pour into skillet with chicken. Place tomatoes and chiles on top of chicken.
Melt butter in a medium skillet. Add all of the flour mixture, stirring well. Cook over medium heat for 3 minutes or until thickened.
Place chicken in skillet; brown on all sides. Remove from skillet and set aside.
Sprinkle chicken with parsley and oregano. Pour over chicken in skillet; cover with tomato sauce to keep warm.
Return skillet to medium heat. Bring chicken to a simmer; reduce heat to low. Cook and stir 1 minute or until browned and tender.
Return skillet to medium heat and spread tomato mixture over chicken. Heat the cream in a small saucepan over low heat. Heat slightly, stirring occasionally, until fluffy. Stir in mayonnaise and season with garlic powder.
Return skillet to medium heat and cook over medium heat, stirring constantly, until thickened and reduced. Serve chicken over all or in soup bowls.