- 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
- 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.
- 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.
- 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. Yield: 8 servings.
Reviews forChicken Neapolitan
"A most awesome dish , nice rich sauce and lots of flavor . I don't rate many dishes 5 star but this is one of them"
"Excellent. I have made this dish for company twice and everyone raves about it. I also like the fact that it can be made in advance and frozen. This recipe is a definite keeper."
"I found the sauce rather sweet so I added a bit of balsamic vinegar to cut the sweetness. Also my husband suggested adding a little cream to it to mellow out the taste. The overall effect was wonderful. Everyone of my picky eaters went back for seconds!"
"Fast, easy, and delicious!"
"Yes, its a bit on the sweet side. I use POMO tomato sauce. Mangia!!jimmygourmet."
"I generally do not use soups in recipes but in the case of this one, especially if you don't like sweet soups, use Amy's Organic Chunky Tomato Bisque (and if you can find the low sodium variety, so much the better). The soup is intensely flavored and not at all sweet, perfect for this recipe and much healthier."
"the bisque is about the same as regular tomato soup except that it has small pieces of tomato in it. Tastes pretty close on the amount of sugar"
"I have made this 3 times so far and even have batch in the freezer. I just brought this to the home of a relative who had just had surgery. The whole family including two picky teenagers devoured it! Success. Super easy but tastes like it took hours and freezes very well. If frozen, add fresh parsley and the sliced olives just before serving."