4 whole chicken breasts, split in halves
1/4 c. butter
2 c. sliced mushrooms
2 cans cream of chicken soup
1 lg. garlic clove, minced
Dash of crushed thyme
1/8 tsp. crushed rosemary
2/3 c. light cream
Wild rice mix

Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic and seasonings; add chicken. Cover; cook over low heat 45 minutes. Stir. Blend in cream; heat slowly. Serve with wild rice.