Ingredients:
4 boneless chicken breasts
1 tbsp butter
8 ounces sliced mushrooms
1 can cream of mushroom soup
1 clove of garlic, minced
1/4 tsp leaf thyme, crumbled
1/8 tsp dried rosemary, crumbled
10 pcs young corn, cut into halves
1/3 cup half-and-half
parsley, finely chopped
salt and pepper to taste
hot cooked noodles
Cooking Procedure:
1. In a large covered skillet, brown chicken in butter or margarine; remove to a plate and keep warm.
2. Add mushrooms to skillet; sauté until golden. Stir in soup, garlic, thyme, and rosemary. Return chicken to skillet. Cover and cook over low heat 30 to 40 minutes, stirring now and then.
3. Blend in half-and-half; heat slowly. Taste and adjust chicken and mushrooms seasoning, adding salt and pepper, if needed.
4. Arrange cooked noodles on a serving plate, top with the chicken and mushroom mixtures and sprinkle with finely chopped parsley.
