Spanish Chicken With Mushrooms And Green Olives

Directions

1. In a bowl, mix soup with Italian Seasoning, Oregano and Garlic Powder. Set aside until ready to use.
2. Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5-6 minutes per side. Remove and place on warmed serving platter, tent to keep warm. If necessary, you can brown your chicken in batches, adding a bit more olive oil as necessary. Just remember, your skillet has to be large enough to hold everything including the sauce once the chicken has been browned.
3. Reduce heat to medium. Add remaining 1 tablespoon of olive oil. Cook mushrooms until tender and liquid has evaporated, stirring often.
4. Stir in soup mixture, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low; cover and cook 15-20 minutes or until chicken is tender and is no longer pink, stirring occasionally. Remove chicken to serving dish, keep warm. Increase heat, stirring sauce until slightly reduced and thickened, about 5-8 minutes. Pour sauce over chicken and serve.
5. Serve with plenty of warm bread to soak up all the goodness of the sauce.
6. Note: This can also be made with a combo pack of breast, thighs and legs – just cut the breast meat in half to make the chicken more uniformed in size.