Average Rating: 4.888888TOTAL TIME: Prep: 10 min. Cook: 30 min. + freezing
YIELD: 8 servings.Ingredients
- 8 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- 1 pound fresh mushrooms, quartered
- 1 cup chopped onion
- 4 garlic cloves, minced
- 3/4 cup red wine or beef broth
- 2 cans (10-3/4 ounces each) condensed tomato bisque soup, undiluted
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Hot cooked noodles or rice
- Sliced ripe olives and minced fresh parsley, optional
Instructions
- 1. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 170%deg;. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer.
- 2. Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley.
- 3.
Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.
