Yield > 4
Servings
Keys : Poultry Spanish Spain European Mediterranean
Ingredients :
2 tbl Olive or vegetable oil
4 x Chicken breast halves
Skinless, boneless
2 cup Sliced fresh mushrooms
(6 oz)
1 can CAMPBELL'S condensed
Italian
Tomato soup
1/2 tsp Water
1/4 cup Sliced VLASIC pimento stuff
Olives
2 tbl Burgundy or other dry wine
4 cup Hot cooked egg noodles
1/4 cup Grated Parmesan cheese
(optional)
Fresh oregano for garnish
Method :
• In 10" skillet over medium high heat, in 1 tablespoon hot
oil, cook chicken 10 minutes or until browned on both sides.
Remove; set aside. Reduce heat to medium. In remaining 1
tablespoon hot oil, cook mushrooms until tender and liquid is
evaporated, stirring often. Stir in soup, water, olives and wine.
Heat to boiling. Return chicken to skillet. Reduce heat to low.
• Cover; cook 5 minutes or until chicken is on longer pink,
stirring occasionally. Serve with noodles. Sprinkle with cheese.
Garnish with oregano, if desired.
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