1 can cream of mushroom soup
1/3 cup milk
5-6 chicken tenderloins
1 jar sun dried tomatoes (drained)
1 tablespoon olive oil
Brown chicken in oil on medium high heat. Mix can of cream of mushroom soup and milk. After browning, remove any excess oil, then add soup and milk mixture and stir. Add sun dried tomatoes and stir then reduce heat, cover and simmer for 30 minutes.
I've used sun dried tomatoes in a foil package before, but I like this brand MUCH better. They are packed in oil and they have a lot more flavor:)
