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Add a photoServings: 4
Ingredients
- 2 Tbsp. Olive or possibly vegetable oil
- 4 x Chicken breast halves Skinless, boneless
- 2 c. Sliced fresh mushrooms (6 ounce)
- 1 can CAMPBELL'S condensed Italian Tomato soup
- 1/2 tsp Water
- 1/4 c. Sliced VLASIC pimento stuff Olives
- 2 Tbsp. Burgundy or possibly other dry wine
- 4 c. Warm cooked egg noodles
- 1/4 c. Grated Parmesan cheese (optional) Fresh oregano for garnish
Directions
- In 10" skillet over medium high heat, in 1 Tbsp. warm oil, cook chicken 10 min or possibly till browned on both sides. Remove; set aside. Reduce heat to medium. In remaining 1 Tbsp. warm oil, cook mushrooms till 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 min or possibly till chicken is on longer pink, stirring occasionally. Serve with noodles. Sprinkle with cheese. Garnish with oregano, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 212 | 40% |
| Total Fat 23.64g | 30% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.19g | |
| Cholesterol 127mg | 42% |
| Sodium 613mg | 26% |
| Potassium 689mg | 20% |
| Total Carbs 38.95g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.51g | 5% |
| Protein 39.09g | 63% |
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