1 small onion, finely chopped
2 large carrots, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 medium or large chicken, cut into cubes
salt and pepper to taste
1 1/2 cups water
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/4 teaspoon ground white pepper
1/2 teaspoon dried marjoram
1 teaspoon dried basil
Place onion, carrot and salt in a large bowl. Bring to a boil, stirring occasionally. Lower heat, and simmer gently for 20 to 30 minutes.
Heat oil in skillet over medium high heat. Fry chicken and season with salt and pepper. Sprinkle with olive oil and salt and pepper. Cook 5 minutes, turning once, until chicken is no longer pink and juices run clear.
Stir in garlic, white pepper, marjoram, basil, mushrooms, salt and pepper. Cook 5 minutes, stirring.
Stir chicken mixture into skillet and cook until chicken is no longer pink and juices run clear. Remove chicken from skillet and leave all but 1/2 cup of the broth in skillet. Pour into a large dish. Sprinkle with mushrooms and lettuce, garnish with remaining 1/2 cup reserved broth. Cover tightly and refrigerate for several hours, or overnight. Serve over rice.