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.
Ingredients:
2 tb Olive or vegetable oil
4 ea 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