Hunter's Chicken

This is my entry for the Carnival of Recipes. I got it from Campbell's One-dish recipes. Everyone liked it, though I left out the zucchini (didn't have any that day) and used breasts instead of thighs and Mushroom soup instead of Golden Mushroom soup.

Ingredients:

1/4 cup all-purpose flour
1 tsp dried basil leaves, crushed
1/4 tsp garlic powder
1/4 tsp pepper
8 chicken thighs (about 2 pounds), skin removed
1 tbl vegetable oil
1 can Campbell's Golden Mushroom Soup
1 can stewed tomatoes, cut up
1 sm carrot, thinly sliced (about 1/3 cup)
1 medium zucchini, sliced (about 2 cups)
Hot cooked noodles
Grated Parmesan cheese

Directions:
1. on waxed paper, combine flour, basil, garlic powder and pepper. Coat chicken lightly with flour mixture.
2. In 10-inch skillet over medium-high heat, in hot oil, cook half of the chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. Spoon off fat.
3. In same skillet, combine soup, tomatoes and carrots. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 15 minutes, stirring occassionally.
4. Stir in zucchini. Cover; cook 10 minutes more or until chicken is no longer pink and juices run clear, stirring occassionally.
5. To serve, arrange chicken over noodles. Stir sauce and spoon over chicken. Sprinkle with Parmesan cheese.

You can also add 1/4 cup Burgundy or other dry red wine with the soup for more flavor.