Campbell's spanish chicken and mushrooms Recipe

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Campbell's spanish chicken and mushrooms

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Chicken, Poultry, Spanish, Western European

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Ingredients:

2	tbsp	Olive or vegetable oil
4	each	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	tbsp	Burgundy or other dry wine
4	cup	Hot cooked egg noodles
1/4	cup	Grated Parmesan cheese
		(optional)
		Fresh oregano for garnish

Procedures:

1	In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides.
2	Remove; set aside.
3	Reduce heat to medium.
4	In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often.
5	Stir in soup, water, olives and wine.
6	Heat to boiling.
7	Return chicken to skillet.
8	Reduce heat to low.
9	Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally.
10	Serve with noodles.
11	Sprinkle with cheese.
12	Garnish with oregano, if desired.
13	Source "campbell"s quick and easy recipes" ;1993 //.
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