4 whole chicken breast (about 3 pounds), split
1/4 cup butter or margarine
2 cups sliced mushrooms (about 1/3 pound)
2 cans Campbells' Cream of Chicken Soup
1 large clove garlic, minced
Generous dash crushed thyme
1/8 teaspoon rosemary, crushed
2/3 cup light cream
Use 1 large skillet or prepare in 2 skillets (10-inch) by dividing the ingredients equally.
Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic, and seasonings; add chicken, cover; cook over low heat 45 minutes. Stir now and then, blend in cream; heat slowly. Serve with choice of rice mix.
I found Italian rice mix to be very delicious.