4 chicken breasts
1/4 c. butter
2 c. fresh sliced mushrooms
2 cans cream of chicken soup
1 clove crushed garlic
1/4 t. crushed thyme
1 t. fresh rosemary (1/2 t. crushed)
2/3 c. light cream
toasted slivered almonds
Brown chicken in butter. Remove and barely saute mushrooms. Stir in soup and seasonings. Return chicken and simmer covered for about 40 minutes. Blend in cream and serve over rice.
Courtesy of Jeanie J
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