1. Sprinkle chicken with salt and pepper. 2. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. 3. Turn chicken; add the onion, garlic and mushrooms. Cook 8 minutes longer or until a meat thermometer reaches 170°. 4. Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. Cool. 5. In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet. 6. Cover and simmer for 5-10 minutes or until heated through. 7. Serve over noodles. Garnish with olives and parsley if desired. 8. Pour remaining soup mixture over chicken in baking dish. 9. HINT: 10. Cover and freeze for up to 3 months. 11. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
