Chicken with Sundried Tomatoes

Ingredients:
3 tbsp olive oil
4 skinless boneless chicken breasts
1 shallot finely chopped 
1 can condensed cream of mushroom soup
3/4 cup water
1/4 thinly sliced sun dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil
4 cups extra wide egg noodles, cooked and drained
1/4 cup shredded cheese





Directions:

1.  Heat 2 tbsp oil and cook chicken until well browned then remove from skillet
2.  Heat remaining oil, add shallot and cook for 2 minutes
3.  Stir soup, tomatoes, vinegar, and chopped basil in skillet
4.  Return chicken to skillet and heat to boil. Reduce heat to low and cook 5 minutes. 
5. Serve chicken and sauce over noodles and sprinkle with cheese if desired