Title: Campbell's spanish chicken and mushrooms
 Categories: Poultry, Kooknet, Cyberealm
      Yield: 4 Servings
 
      2 tb Olive or vegetable oil
      4    Chicken breast halves
           Skinless, boneless
      2 c  Sliced  fresh mushrooms
           (6 oz)
      1 cn CAMPBELL'S condensed Italian
           Tomato soup
    1/2 ts Water
    1/4 c  Sliced VLASIC pimento stuff
           Olives
      2 tb Burgundy or other dry wine
      4 c  Hot cooked egg noodles
    1/4 c  Grated Parmesan cheese
           (optional)
           Fresh oregano for garnish
 
  In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
  chicken 10 minutes or until browned on both sides. Remove; set aside.
  Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
  mushrooms until tender and liquid is evaporated, stirring often. Stir
  in soup, water, olives and wine. Heat to boiling. Return chicken to
  skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
  is on longer pink, stirring occasionally. Serve with noodles.
  Sprinkle with cheese. Garnish with oregano, if desired.