Chicken Roma

• olive oil or vegetable oil↗2 tablespoons
• chicken1

  2 1/2-3 lb, cut into serving pieces

• whole canned tomatoes1 can

  14-16 ounce, undrained and chopped

• sliced pitted ripe olives↗1⁄2 cup

  optional

• garlic clove↗1

  finely chopped

• Lipton recipe secrets beefy onion soup mix↗1 envelope

  1 1/4 ounce

• dry red wine or water↗1⁄4 cup
• hot cooked noodles

Step-by-step instructions

1. 1

   In 12" skillet, heat oil over medium-high heat and brown chicken.

2. 2

   Drain.

3. 3

   Stir in tomatoes, olives and garlic, then beefy onion soup mix blended with wine.

4. 4

   Bring to a boil over high heat.

5. 5

   Reduce heat to low and simmer covered 30 minutes or until chicken is done.

6. 6

   Skim fat if necessary.

7. 7

   Serve over hot noodles.