1/2 cup olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil
1 dash dried oregano
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons vegetable oil
2 (10 ounce) cans chicken broth
1 (8 ounce) can condensed tomato soup
1/2 cup chopped fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C).
Place olive oil in a shallow dish or bowl. Mix together onion, garlic, basil, oregano, parsley, salt and paprika, and pour mixture over chicken. Cover dish and refrigerate to marinate.
Heat oil in large skillet over medium-high heat. Cook chicken, turning once, for about 1 minute or until brown. Remove chicken from oil and reserve marinade.
Combine broth, tomato soup, mushrooms, chicken, onion, garlic, basil, oregano, and parsley in small saucepan. Bring mixture to a boil, then add chicken. Reduce heat to low; cook, stirring occasionally, for about 1 minute or until sauce thickens.