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Chicken a la Antoinette

8 boneless chicken breasts
2 Tbsp olive oil
1 whole onion chopped
2 cups mushrooms sliced
1 can tomato bisque -- (10 3/4 oz)
1 can cream of mushroom soup -- (10 3/4 oz)
1 cup red wine (beer will work too)
1 pinch oregano
1 pinch basil
1 pinch salt
1 pinch pepper


Sauté onions and mushrooms in olive oil. Add chicken. Combine remaining ingredients and pour over chicken mixture. Slow cook on top of stove for 1 1/2 to 2 hours. Serve over Rice or Pasta

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