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Chicken Neapolitan
I often prepare a weeks worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities. Served over noodles, this moist chicken with a flavorful sauce is a favorite.—Joan Williams, Baltimore, Maryland
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 (10-1/2 ounces each) condensed cream of 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 165°. 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.
Nutrition Facts
1 serving: 138 calories, 6g fat (1g saturated fat), 9mg cholesterol, 912mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 6g protein.
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