4 whole chicken breasts (split) and boned
½ cup butter (or less if desired) [114 g]
2 cups sliced mushrooms [154 g]
2 tins cream of chicken soup
1 large clove of garlic, minced generous dash of crushed thyme
1/8 teaspoon Rosemary, crushed
2/3 cup light cream or whole milk [150 g]
Bone the breasts when partially thawed, it’s easier. Brown chicken in butter, remove. Brown mushrooms. Stir in soup, garlic, seasonings and cream. Add chicken. Place all in casserole. Cook slowly, covered at 325°F for 1 hour or until tender. Serve with rice, white or wild or Uncle Ben’s half wild mixture.
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