*Breasts Of Chicken Magnifique

• 4 whole chicken breasts, cut in half
• 1/4 c. butter
• 2 c. sliced mushrooms
• 2 (10 3/4 oz.) cans cream of chicken soup
• 1 clove garlic, minced
• generous dash of crushed thyme
• 2/3 c. light cream
• 1/8 tsp. rosemary, crushed
• garnish of slivered almonds

1. Melt butter in a large skillet.
2. Add chicken and brown on both sides.
3. Remove chicken and set aside.
4. To butter in skillet, add the mushrooms and brown.
5. To the mushrooms, add soup, garlic, rosemary, thyme and salt and pepper to taste.
6. Stir and mix well, then add the browned chicken.
7. Cover and cook over low heat for 45 minutes.
8. (Stir occasionally to keep from sticking.)
9. Add cream and blend.
10. Heat for a couple of minutes, but do not boil.
11. Serve with rice and garnish with slivered almonds.
12. Serves 6 to 8.

chicken breasts, butter, mushrooms, cream of chicken soup, clove garlic, generous, light cream, rosemary, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368072 (may not work)