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6 boneless chicken
breasts*
2 tablespoons oil
2 cups sliced fresh mushrooms
1 clove
garlic
1 can cream of mushroom soup
1 can cream of chicken soup
1/2
teaspoon thyme
1/2 teaspoon rosemary
salt and pepper to taste
2
cups milk
Brown chicken in 2 tablespoons oil.
Remove to
roasting pan.
Saute the mushrooms and add to the chicken. Crush the garlic
clove and add with spices to pan.
Mix the soups with the milk and heat in
the frying pan. (This deglazes the pan).
Pour over the chicken and bake
about 1 hour at 350 F.
* Use a combination of chicken breasts and
thighs, if desired.
