Total TimePrep: 10 min. Cook: 30 min. + freezing
- 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 (10-3/4 ounces each) condensed 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
- 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 170%deg;. 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.
- Freeze option: Using a slotted spoon, remove four chicken breast halves and half of vegetables to a greased 2-1/2-qt. baking dish. Pour half of wine mixture over chicken in dish. Cool and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Bake, covered, at 350° until heated through, 35-40 minutes. Serve with noodles or rice, adding olives and parsley if desired.
Mar 24, 2019
This was surprisingly good and a very simple stove-top supper. It went together quickly and simmered along in it's "hot tub" of sauce while I prepped the rest of the meal. Incidentally, I served it with Italian bread that I made from a TOH recipe and it was all very delicious. I will add this to my regular recipe line-up.
Mar 1, 2015
Really enjoyed this dish. I started the veggies before adding the chicken because boneless chicken doesn't need to cook as long as the total time listed. I thought the bisque was a little too sweet, but hubby and I definitely liked this dish. Will make again, thanks for sharing!
Dec 31, 2014
A most awesome dish , nice rich sauce and lots of flavor . I don't rate many dishes 5 star but this is one of them
Feb 11, 2014
Excellent. I have made this dish for company twice and everyone raves about it. I also like the fact that it can be made in advance and frozen. This recipe is a definite keeper.
Sep 6, 2013
I found the sauce rather sweet so I added a bit of balsamic vinegar to cut the sweetness. Also my husband suggested adding a little cream to it to mellow out the taste. The overall effect was wonderful. Everyone of my picky eaters went back for seconds!
Sep 5, 2013
Fast, easy, and delicious!
Sep 4, 2013
Yes, its a bit on the sweet side. I use POMO tomato sauce. Mangia!! jimmygourmet.
Sep 3, 2013
I generally do not use soups in recipes but in the case of this one, especially if you don't like sweet soups, use Amy's Organic Chunky Tomato Bisque (and if you can find the low sodium variety, so much the better). The soup is intensely flavored and not at all sweet, perfect for this recipe and much healthier.
Sep 3, 2013
the bisque is about the same as regular tomato soup except that it has small pieces of tomato in it. Tastes pretty close on the amount of sugar
Sep 3, 2013
Can anyone tell me if condensed tomato bisque soup is sweet, like regular tomato soup? This recipe looks good, but I dislike sweet tomato sauce. Thanks!