Thom's Quick Easy Sweet Spanish Chicken

• 4 boneless chicken thighs or 4 boneless chicken breasts
• 1 (18 ounce) cancampbell's select harvest tomato soup with basil
• 1 (7 ounce) cansliced button mushrooms
• 2 teaspoons oregano
• 2 tablespoons olive oil
• 2 tablespoons pinot noir wine or 2 tablespoons red wine
• 1 tablespoon light brown sugar

1. In a 10" skillet, over medium-high heat, in 1 tablespoon of the olive oil, cook chicken about 10 minutes or until brown on both sides.
2. Remove and set aside.
3. Reduce heat to medium.
4. Cook mushrooms and 2 tablespoons Pinot Noir about 2 minutes.
5. Add soup, oregano, and brown sugar, mix completely.
6. Return chicken to skillet.
7. Reduce heat to low.
8. Cook chicken approximately 15-20 minutes or until the internal temperature is 165.
9. Stir occasionally.
10. Serve with rice.

chicken, cancampbells select, button mushrooms, oregano, olive oil, noir wine, light brown sugar

Taken from www.food.com/recipe/thoms-quick-easy-sweet-spanish-chicken-267879 (may not work)