CHICKEN NEAPOLITAN

Chicken Neapolitan

2 tsp salt

1 tsp pepper

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.