4 whole chicken breasts, split & boned
1/4 c. butter
1/3 lb. sliced mushrooms
2 cans cream of chicken soup
1 lg. clove garlic, minced
Generous dash of crushed thyme
1/8 tsp. rosemary, crushed
2/3 c. light cream (use low fat milk to lower cholesterol)

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