2 whole chicken breasts, split
1/4 c. butter
1 c. sliced mushrooms
1 can cream of chicken soup
1 clove garlic, minced
Pinch of thyme & rosemary
1/3 c. light cream

Brown chicken and remove from pan. Brown mushrooms in melted butter. Add soup, garlic, thyme, and rosemary. Mix together. Add chicken. Cover and cook over low heat 45 minutes, stirring occasionally. Blend in cream and heat slowly. Serve with wild rice mix. Toasted almonds (slivered). Sprinkle over chicken.