Campbell's Spanish Chicken And Mushrooms

Recipe Ingredients

2 tablespoons	30ml	Olive or vegetable oil
4		Chicken breast halves
		Skinless - boneless
2 cups	474ml	Sliced fresh mushrooms
		(6 oz)
1		Campbell's condensed Italian
		Tomato soup
1/2 teaspoon	2.5ml	Water
1/4 cup	59ml	Sliced vlasic pimento stuff
		Olives
2 tablespoons	30ml	Burgundy or other dry wine
4 cups	792g / 27oz	Hot cooked egg noodles
1/4 cup	36g / 1.3oz	Grated parmesan cheese
		(optional)
		Fresh oregano for garnish

Recipe Instructions

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.

Source "Campbell's Quick and Easy Recipes" ;1993

Source:
Campbell Soup Company

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