2 tbsp. butter
2 tbsp. vegetable oil
6 sm. chicken breasts (about 2 lbs.)
1/2 tsp. garlic salt
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (4 oz.) can mushroom stems and pieces
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
2 (10 oz.) pkgs. frozen broccoli spears
1/2 tsp. salt

Heat butter and oil in pan in 400 degree oven until butter is melted. Place chicken in 9 x 13 1/2 x 2 inch dish, turning to coat with butter mixture. Arrange chicken, skins sides up, sprinkle with garlic salt. Cook uncovered 30 minutes.

Mix soup, mushrooms with liquid, water, Worcestershire sauce, and thyme. Rinse and drain broccoli. Remove chicken from oven; drain fat from dish. Arrange broccoli along sides of chicken; sprinkle with salt. Spoon soup mixture over broccoli. Cook uncovered until chicken is done and broccoli is tender, about 30 minutes. 6 servings.