1 3/4 lb. split chicken breasts, skinless
1 tbsp. butter
2 c. sliced mushrooms
1/2 tsp. (1 clove) minced garlic
1 c. water
2 individual serving env. instant cream of mushroom soup mix
1/2 tsp. thyme leaves
2 sm. zucchini, sliced

In large skillet, heat butter. Add skinless chicken and brown lightly. Remove from skillet. Add mushrooms and garlic and cook, stirring until softened. Stir in water, soup mix and thyme. Heat to boiling, stirring. Return chicken to skillet, cover and simmer 10 minutes. Stir in zucchini, simmer 5 to 8 minutes longer or until all are fork tender. Serve over rice or noodles. Serves 4.