Delicious and Easy to Cook: Chicken Neapolitan

Delicious and Easy to Cook: Chicken Neapolitan.

Get original recipe here.

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

Directions

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.

Nutrition Facts

1 each: 138 calories, 6g fat (1g saturated fat), 9mg cholesterol, 912mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 6g protein.