1 tsp pepper
8 boneless skinless chicken breast halves
2 tsp salt
3 Tbsp olive oil
1 cup chopped onion
4 garlic gloves, minced
1 lb. fresh mushrooms, quartered
2 cans condensed tomato soup, undiluted
3/4 cup red wine OR beef broth
1 tsp dried basil
1 tsp dried oregano
Hot cooked noodles OR rice
Sliced ripe olives and minced fresh parsley, optional
1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken; add the onion, garlic and mushrooms. Cook 8 minutes longer or until chicken juices run clear.
(If freezing half) – Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. Cool.
2. In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired.
3. (For freezing only):
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
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.
Yield: 8 servings
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