Campbell's Spanish Chicken and Mushrooms

• 2 tablespoons olive oil or vegetable oil
• 4 each chicken breast halves, boneless, skinless skinless, boneless
• 2 cups mushrooms sliced, fresh
• 1 can soup, tomato condensed
• 1/2 teaspoon water
• 1/4 cup pimento stuffed green olives
• 2 tablespoons burgundy wine or other dry wine
• 4 cups egg noodles hot, cooked
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated, (optional)
• 1 x oregano for garnish

1. In 10 inch skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides.
2. Remove; set aside.
3. Reduce heat to medium.
4. In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often.
5. Stir in soup, water, olives and wine.
6. Heat to boiling.
7. Return chicken to skillet.
8. Reduce heat to low.
9. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally.
10. Serve with noodles.
11. Sprinkle with cheese.
12. Garnish with oregano, if desired.

olive oil, chicken breast halves, mushrooms, soup, water, pimento stuffed green olives, burgundy wine, egg noodles, parmesan, oregano

Taken from recipeland.com/recipe/v/campbells-spanish-chicken-mushr-41508 (may not work)