Ingredients
8 boneless skinless chicken breast halves (4 ounces each)2 teaspoons salt1 teaspoon pepper3 tablespoons olive oil1 pound fresh mushrooms, quartered1 cup chopped onion4 garlic cloves, minced3/4 cup red wine or beef broth2 cans (10-1/2 ounces each) condensed cream of tomato bisque soup, undiluted1 teaspoon dried basil1 teaspoon dried oreganoHot cooked noodles or riceSliced ripe olives and minced fresh parsley, optional
Preparation
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 165°. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer.
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.
