4 whole chicken breasts (about 3#), split
1/4 cup butter
2 cups sliced mushrooms
2 cans of cream of chicken soup
1 large clove garlic, minced
Dash of crushed thyme
1/8 tsp. rosemary, crushed
2/3 cup milk
Use 1 large skillet or prepare in 2 skillets by dividing the ingredients equally. Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic & seasonings; add chicken. Cover, cook over low heat for 45 minutes. Stir now & then. Blend in milk; heat slowly. Serve with rice.
Judy Grimmett
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