4 whole chicken breasts, split

1/4 cup butter

2 cups mushroom pieces

2 cans cream of chicken soup

1 large garlic clove, minced

1/2 teaspoon dried thyme, crushed

1/4 teaspoon dried rosemary, crushed

2/3 cup light cream

Rice, wild or regular, cooked - optional

Slivered  almonds - optional

Brown chicken breasts in butter; remove from pan and brown mushrooms. Stir in soup, garlic and seasonings. Add chicken back to pan. Cover and cook slowly for 45 minutes, stirring occasionally. Blend in cream and heat through. May serve with rice and garnish with slivered almonds.