1 tbsp. olive oil
2 1/2 lbs. boneless, skinless chicken breasts, cut in half crosswise
1 package (8 oz.) fresh sliced mushrooms
1 can (28 ounces) crushed tomatoes (try Progresso Recipe Ready)
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/4 cup dry red wine
1/2 teaspoon dried basil
2 tsp. minced garlic
2 tsp. red pepper flakes
1 small can (2 1/4 oz.) sliced black olives
1 tbsp. capers
Salt and pepper to taste
In a 6-quart saucepot, heat oil over medium-high heat and brown chicken pieces. Add mushrooms and cook 2 minutes, stirring occasionally.
Stir in crushed tomatoes, soup mix, garlic, wine, basil, red pepper flakes, olives, salt and pepper. Bring to a boil over high heat.
Reduce heat to low and simmer 30 minutes. Serve over hot cooked noodles or rice.