Chicken Neapolian From Toh

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 8 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 lb fresh mushrooms, quartered
• 2 (10 3/4 ounce) cans condensed tomato bisque soup, undiluted
• 3/4 cup red wine or 3/4 cup beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• hot cooked noodles or rice
• sliced ripe olives and minced fresh parsley (optional)

Recipe

• 1 sprinkle chicken with salt and pepper.
• 2 in a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes.
• 3 turn chicken; add the onion, garlic and mushrooms. cook 8 minutes longer or until a meat thermometer reaches 170°.
• 4 using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. cool.
• 5 in a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet.
• 6 cover and simmer for 5-10 minutes or until heated through.
• 7 serve over noodles. garnish with olives and parsley if desired.
• 8 pour remaining soup mixture over chicken in baking dish.
• 9 hint:.
• 10 cover and freeze for up to 3 months.
• 11 to use frozen chicken: thaw in the refrigerator overnight. cover and bake at 350° for 35-40 minutes or until heated through. serve over noodles. garnish with olives and parsley if desired.