Thom's Quick Easy Sweet Spanish Chicken |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This makes a sweet and delicious Spanish chicken that the whole family will love. It goes great with rice. You won't believe it was that easy! Ingredients:
4 boneless chicken thighs or 4 boneless chicken breasts |
1 (18 ounce) can campbell's select harvest tomato soup with basil |
1 (7 ounce) can sliced button mushrooms |
2 teaspoons oregano |
2 tablespoons olive oil |
2 tablespoons pinot noir wine or 2 tablespoons red wine |
1 tablespoon light brown sugar |
Directions:
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. Remove and set aside.
2. Reduce heat to medium. Cook mushrooms and 2 tablespoons Pinot Noir about 2 minutes.
3. Add soup, oregano, and brown sugar, mix completely. Return chicken to skillet. Reduce heat to low. Cook chicken approximately 15-20 minutes or until the internal temperature is 165. Stir occasionally.
4. Serve with rice.
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