Campbells Spanish Chicken And Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive or vegetable oil,
1/4 cup: Sliced VLASIC pimento stuff,
4 each: Chicken breast halves,
Olives,
Skinless, boneless
2 tbsp: Burgundy or other dry wine,
2 cup: Sliced fresh mushrooms,
4 cup: Hot cooked egg noodles,
, 6 oz
1/4 cup: Grated Parmesan cheese,
1 can: CAMPBELLS condensed Italian,
, optional
Tomato soup,
Fresh oregano for garnish,
1/2 tsp: Water,
Directions:
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 "Campbells Quick and Easy Recipes" ;1993
//. <. |>. 9/17/94
Submitted By WAYNE DUBOIS On 01-14-95
Source from luhu.jp
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 "Campbells Quick and Easy Recipes" ;1993
//. <. |>. 9/17/94
Submitted By WAYNE DUBOIS On 01-14-95
Source from luhu.jp