I made this last night for dinner and loved it!! Tons of flavor and easy to make. Found the recipe on campbellskitchen.com. I love trying new recipes using their creamy condensed soups!
Ingredients:
3 Tablespoons extra virgin olive oil
4 skinless, boneless chicken breasts, pounded to even thickness
2 teaspoons herbes de Provence
Freshly ground black pepper, to taste
1 shallot, finely chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup water
1/4 cup sun-dried tomatoes, thinly sliced
1 Tablespoon red wine vinegar
2 Tablespoons fresh basil leaves, chopped
4 cups egg noodles, cooked and drained according to package directions
1/2 cup freshly grated Parmesan cheese
Directions:
- Heat 2 Tablespoons oil in a large skillet over medium-high heat.
- Season both sides of chicken evenly with Herbs du Provence and pepper.
- Add chicken to skillet and cook 10 minutes or until well browned on both sides.
- Remove chicken from skillet and set aside to keep warm.
- Heat remaining oil in the skillet over medium heat.
- Add chopped shallot and cook 2 minutes, stirring often.
- Stir soup, water, sun dried tomatoes, vinegar and chopped basil in skillet.
- Return chicken to skillet and bring to a boil.
- Reduce heat to low and cook 5 minutes or until chicken is cooked through.
- Serve chicken and sauce over noodles, sprinkled with parmesan cheese.
