Chicken Napolitano

Chicken Napolitano

While serving in Muscat, Oman, I had dinner at one of my friend’s house.  The chicken dish she made was so good I had to ask for her recipe.   
                                                                     

2 whole chicken breasts cut in half
Salt & Pepper to taste
3 tbsp oil
1 medium onion, sliced
4 oz can mushrooms
1 garlic clove
1 can Campbell’s Tomato Bisque Soup or regular tomato soup
½ cup dry red wine (can also use white wine)
½  tsp oregano
½  tsp basil
3 tbsp parsley flakes
4 medium potatoes quartered

Sprinkle the chicken with salt and pepper and let stand for 5 minutes.  Sauté the chicken in hot oil, skin side down, for 5 minutes on medium heat. Turn and add onions, garlic, and mushrooms.  Cook for 5 minutes. Combine the soup with the wine, oregano, and basil.   Add potatoes to chicken and pour the soup mixture over top. Cover and cook on low heat (about 325) about 45 minutes or until chicken and potatoes are tender.

Serve with a mixed green salad and hot rolls.