2 whole chicken breasts (about 12 oz. each)
1 1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. olive oil
8 small white onions
1/2 lb. mushrooms, quartered
1 clove garlic, minced
1 can condensed tomato bisque
1/2 c. dry red wine
1/2 tsp. leaf oregano, crumbled
1/2 tsp. leaf basil, crumbled
3 tbsp. minced parsley
6 pitted ripe olives, sliced

Cut chicken breasts in half through the breast bones; sprinkle with salt and pepper; let stand 5 minutes. Saute chicken, skin side down, in hot oil in a large skillet 5 minutes turn. Add onions, mushrooms and garlic; cook 5 minutes. Combine soup, wine, oregano and basil in a 2 cup measure; pour over chicken. Bring to boiling; lower heat; cover. Cook 15 minutes or until chicken is tender. Stir in parsley and olives. (Great served over spaghetti. Place in baking dish arrange chicken over top then sprinkle olives and parsley over all.)