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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I often prepare a week's 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, says Joan Williams from Baltimore, Maryland. Served over noodles, this moist chicken with a flavorful sauce is a favorite. 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 |
Directions:
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°.
2. Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. Cool.
3. 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.
4. Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
5. 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.
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