CHICKEN WITH SUN-DRIED TOMATOES

3 tbsp olive oil

4 skinless, boneless chicken breast halves

1 shallot or green onion, finely chopped

1 can 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, optional

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides, about 10 minutes. Remove chicken from skillet.

Heat the remaining oil in skillet over medium heat. add the shallot and cook, stirring, 2 minutes. Stir in soup, water, tomatoes, vinegar and basil in the skillet.

Return the chicken to the skillet and heat to boiling. Reduce heat to low and cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over the noodles. Sprinkle with the Parmesan cheese and some thinly sliced basil, if desired. 

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