1 tablespoon olive oil
1 skinless, boneless chicken breast halves
2 tablespoons minced onion
1 tablespoon minced garlic
1 teaspoon olive oil
4 cups crushed chicken stock
1 cup chicken broth
1 (10 ounce) can mushrooms, drained
1 (16 ounce) can sliced mushrooms
1/2 cup shredded mozzarella cheese
1 (4 ounce) can tomato paste
2 teaspoons dried oregano
1 cup Pinto or rice wine
2 teaspoons white sugar
Pour the oil into a large skillet. Heat 1 tablespoon oil in skillet to a medium-high heat. Add chicken, stirring, until well coated. Remove chicken from skillet, put in a small bowl, and sprinkle with onion, garlic, garlic salt, and salt.
Pour broth into skillet. Add chicken, shrimp, and salt. Stir to coat. Reduce heat to medium-low and add mushrooms, 3/4 cup fat; cover. Simmer 2 to 3 hours; stirring occasionally.
Stir chicken broth, chicken, shrimp, 1 cup fat, cheese, tomato paste, oregano, 1 cup Pinto or rice wine, sugar into skillet. Cook over medium heat, stirring occasionally, until chicken is cooked through and juices run clear.