3 Tbsp olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped (you can substitute 1 Tbsp onion for this)
1 can (10 3/4) oz condensed cream of mushroom soup
3/4 cup water
1/4 cup thinly sliced sun-dried tomatoes
1 Tbsp red wine vinegar
2 Tbsp chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese
Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet. (You can cook your noodles during this time, according to package directions.)
Heat remaining oil in skillet over medium heat. Add shallot (or onion) and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and basil in skillet.
Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles.
What I did differently from the recipe:
What I'll do differently next time:
Thumbs up! This was a really easy recipe that looks like it belongs in a restaurant. The sun-dried tomatoes added a zing to the flavor, and I've always loved a mushroom sauce with chicken.
You can definitely make this meal for under $10! I estimate that it cost me about $8 to make this meal and it easily served (stuffed!) three of us. The most expensive items were the chicken and the sun-dried tomatoes. I was able to get almost 2 pounds of chicken on sale for just over $3, and the tomatoes were $2.99 for the bag but I only used about 1/4 of the bag.