Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Stir the bacon, garlic powder, black pepper and onion in the skillet. Cook until the bacon is cooked through but not crisp.
• Add the broth and flour to the skillet and cook and stir until the mixture boils and thickens. Stir in the mushrooms, water chestnuts and wine. Return the chicken to the skillet. Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles.

Ingredients

• 3 tablespoons olive oil
• 1.25 pounds skinless, boneless chicken breast halves
• 1 cup diced bacon or ham
• 0.125 teaspoon garlic powder or 1 small clove garlic, minced
• 0.125 teaspoon ground black pepper
• 1 medium onion, diced (about 1/2 cup)
• 1.75 cups Swanson® Chicken Broth
• 3 tablespoons all-purpose flour
• 1 can (about 4 ounces) mushrooms, stems and pieces, drained
• 1 can (about 8 ounces) sliced water chestnuts, drained
• 1 cup dry white wine
• 4 cups ( about 1/2 of a 12-ounce package) medium egg noodles, cooked and drained