4 whole chicken breasts
1/4 c. butter
2 c. sliced mushrooms
2 cans cream of chicken soup
1 lg. clove garlic
1/8 tsp. rosemary
2/3 c. light cream

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