1 whole chicken breast (about 1 pound)
¼ cup sliced onion
1/8 tsp oregano
1 envelope Lipton Tomato Cup-A-Soup
½ cup water
1 can sliced mushrooms, drained
In skillet, melt butter and brown chicken. Add onion, oregano and soup blended with water. Simmer, covered, turning chicken occasionally for 25 minutes. Add mushrooms and simmer covered an additional 5 minutes or until chicken is tender. Serves 2.
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