Rosemary Chicken With Mushroom Sauce

• 2 -3 boneless skinless chicken breasts
• 2 tablespoons olive oil
• ground dried rosemary
• salt
• pepper
• 1 (10 ounce) can condensed cream of mushroom soup
• 1/3 cup milk or 1/3 cup half-and-half cream
• 1/4 cup sherry wine

1. In a pan on medium heat, add olive oil.
2. Cut chicken breasts into 1 or 2 inch squares and place in pan.
3. While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
4. Sprinkle rosemary generously over chicken in pan.
5. Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
6. Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!

chicken breasts, olive oil, ground dried rosemary, salt, pepper, condensed cream, milk, sherry wine

Taken from www.food.com/recipe/rosemary-chicken-with-mushroom-sauce-239785 (may not work)