Chicken a La Peggy

A quick, easy, tasty, and modern twist on the old Chicken A La King. I found it years ago in a cookbook and tweaked the ingredients a bit.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1⁄2 tablespoon butter
• 1⁄2 tablespoon  oil
• 1  crushed garlic clove
• 1 (10 ounce) can  campbells  mushroom soup
• 1⁄4 cup milk
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon rosemary
• 1  pinch pepper (generous)

Directions

1. Slice chicken into 1" cubes. Combine butter and oil in frying pan over med-high heat.
2. Add chicken and garlic. Saute until chicken is brown (about 4 minutes).
3. Add remaining ingredients and reduce heat to low, stirring frequently. Cook until sauce is smooth and hot.
4. I usually serve this sauce and chicken over hot rice. Delicious. You can try using pasta instead also!