Chicken Neapolitan Recipe

By PatN

Ingredients

• 8 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 pound fresh mushrooms, quartered
• 2 cans (10-3/4 ounces each) condensed tomato bisque soup, undiluted
• 3/4 cup red wine or beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Hot cooked noodles or rice
• Sliced ripe olives and minced fresh parsley, optional

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken; add the onion, garlic and mushrooms. Cook 8 minutes longer or until a meat thermometer reaches 170°.
Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. Cool.
In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the refrigerator overnight. Cover and bake at 350° for 35-40 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired. Yield: 8 servings.