Recipe - Campbells Spanish Chicken And Mushrooms

2 tablespoon Olive or vegetable oil
4 Chicken breast halves
Skinless, boneless
2 cup Sliced fresh mushrooms
(6 oz)
1 cn CAMPBELL'S condensed Italian
Tomato soup
One half teaspoon Water
One fourth cup Sliced VLASIC pimento stuff
Olives
2 tablespoon Burgundy or other dry wine
4 cup Hot cooked egg noodles
One fourth cup Grated Parmesan cheese
(optional)
Fresh oregano for garnish

In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken
10 minutes or until browned on both sides. Remove; set aside. Reduce heat
to medium. In remaining 1 tablespoon hot oil, cook mushrooms until 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 minutes or until chicken is on longer pink, stirring
occasionally. Serve with noodles. Sprinkle with cheese. Garnish with
oregano, if desired.

Source "Campbell's Quick and Easy Recipes" ;1993

\/\/. . |. 9/17/94

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini