Mushroom & Herb Chicken

• 4 boneless skinless chicken breast halves (5 ounces each)
• 1 tablespoon butter
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup sliced fresh mushrooms
• 1/2 cup water
• 1 teaspoon minced chives
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• Hot cooked egg noodles

1. Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken.
2. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170u0b0. Serve with noodles.

chicken breast halves, butter, condensed cream, mushrooms, water, chives, mustard, lemonpepper seasoning, salt, garlic salt, rosemary, thyme, egg noodles

Taken from www.tasteofhome.com/recipes/mushroom-herb-chicken/ (may not work)