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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made this when a friend from England came over to stay for a month for dinner on her first evening here. Before she left I asked her if she wanted to go out for a special dinner or make something at home. She chose this!!! It is very simple and spectacular tasting, the soup really does work in this recipe!!! Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts |
3 tablespoons flour |
1/2 teaspoon garlic powder |
2 tablespoons olive oil |
2 cans tomato soup |
1 cup dry red wine |
3/4 cup sliced onion |
1 1/2 cups sliced mushrooms |
1 teaspoon basil |
1 teaspoon oregano |
4 cloves garlic, minced |
1 bay leaf |
1 large green pepper, sliced |
Directions:
1. Cut chicken breasts into bite sized pieces.
2. Mix flour and garlic powder.
3. Dust chicken with flour mixture.
4. In a large skillet brown chicken in oil.
5. Drain oil when browned.
6. Add soup, wine, onion, mushrooms and seasonings.
7. Cover; cook over low heat 30 minutes.
8. Add green pepper strips; cook 15 additional minutes, or until peppers are crisp tender; stirring occasionally.
9. Remove bay leaf before serving over freshly cooked pasta of your choice.
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