Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive or vegetable oil
   4                    chicken breast halves
                        skinless -- boneless
   2      cups          sliced fresh mushrooms
                        (6 oz)
   1      can           campbell's condensed italian
                        tomato soup
     1/2  teaspoon      water
     1/4  cup           sliced vlasic pimento stuff
                        olives
   2      tablespoons   burgundy or other dry wine
   4      cups          hot cooked egg noodles
     1/4  cup           grated parmesan cheese
                        (optional)
                        fresh oregano for garnish

Preparation:

In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally. Serve with noodles. Sprinkle with cheese. Garnish with oregano, if desired.