4 whole chicken breasts, split
1/4 c. butter
1 (6 oz.) can mushrooms, drained
2 cans cream of chicken soup
1 garlic clove, minced
Dash crushed thyme
1/8 tsp. crushed rosemary
2/3 c. cream (I use Half and Half)

In large skillet or 2 (10 inch) skillets, brown chicken in butter and remove. Saute mushrooms; stir in soup, garlic and seasonings. Put chicken back in skillet. Cover and cook over low heat 45 minutes until tender. Blend in cream and heat slowly to serving temperature. Serves 8.