logo

icon
  • Home
  • /   Chicken Neapolitan
img

Chicken Neapolitan

I often prepare a weeks 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. 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 pound fresh mushrooms, quartered
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 3/4 cup red wine or beef broth
  • 2 cans (10-1/2 ounces each) condensed cream of tomato bisque soup, undiluted
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Hot cooked noodles or rice
  • Sliced ripe olives and minced fresh parsley, optional

Directions :

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken in batches, uncovered, on both sides until a thermometer reads 165°. Remove chicken; keep warm. Add mushrooms and onion to skillet; cook until golden, 8-10 minutes. Add garlic; cook 1 minute longer.
  • Add wine; increase heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour in soup; add basil and oregano. Bring to a boil; reduce heat. Return chicken to skillet. Simmer, uncovered, until heated through. Serve with noodles or rice. If desired, sprinkle with halved ripe olives and parsley.

Search Keyword

Top Category

img