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Preheat oven to 350 degrees F. Season chicken liberally with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken breasts and brown the meat on both sides (about 6-7 minutes per side).
Transfer the chicken to an 11 x 7-inch baking dish that has been sprayed with cooking spray (or another similar size dish that accommodates the chicken).
Add the mushrooms to the skillet and sauté until tender (about 5 minutes).
In a separate bowl, whisk together soup and wine. Stir in the mushrooms.
Pour the soup mixture over the chicken. Cover with foil and bake for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
Serve with rice or noodles and garnish with fresh parsley.