It's very rare that I try a new recipe that totally wows me. This was definitely an exception.
I cut this out from a magazine, but I can't remember which one. I think it was in a Campbell's Soup ad.
3 tbsp oil
4 chicken breasts
1 shallot or onion, finely chopped
1 can (10.5 oz) Cream of Mushroom Soup
3/4 cup water
1/4 cup sliced sun-dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil leaves
4 cups egg noodles, cooked
Directions: Cook egg noodles according to package directions. Heat 2 tbsp of the oil in a skillet over medium-high heat. Add chicken and cook 5 minutes each side. Remove chicken from skillet, cover with foil.
Heat remaining 1 tbsp oil in skillet over medium heat. Add shallot and cook for 2 minutes. Stir soup, water, tomatoes, vinegar and basil into 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.
A few notes: I did this with 2 large chicken breasts, if I were to do 4 breasts, I would have added a cup or so more of water or chicken broth. I used dry basil and dried onion. Do not leave out the red wine vinegar, I think this was the ingredient that really brought it all together. I think this would have been good too had I cubed and browned the chicken instead of serving it whole.