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Spanish Chicken & Mushrooms




Source of Recipe


Campbell's CookBook






Recipe Introduction


Serve this chicken dish over cooked orzo, a tiny rice-shaped pasta that cooks in about 8 minutes.





List of Ingredients



• 2T. olive or vegetable oil
  
• 4 skinless, boneless chicken breast halves (about 1 lb.)
  
• 2c. sliced fresh mushrooms (about 6 oz)
  
• 1 can Campbell's condensed Italian Tomato Soup
  
• 1/2c. water
  
• 2T. Burgundy or other dry red wine
  
• Hot cooked noodles
  
• Fresh parsley springs for garnish
  






Instructions



1. In 10 inch skillet over medium-high heat, in 1T. hot oil, cook chicken 10 mins. or until browned on both sides. Remove; set aside.
   
2. Reduce heat to medium. Add remaining 1T. oil to skillet. Add mushrooms and cook until mushrooms are tender and liquid is evaporated, stirring occasionally.
   
3. Stir in soup, water and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low.
   
4. Cover; cook 5 mins. or until chicken is no longer pink, stirring occasionally.
   
5. To serve, arrange chicken over noodles. Stir sauce and spoon over chicken. Garnish with parsley, if desired.
   
6. Makes: 4 servings.
   
7. Prep time: 10 mins.
   
8. Cook time: 25 mins.