Rosemary Chicken With Mushroom Sauce

A simple but flavorful dish I created to beat the mid-week dinner blues. The sauce is delicious, and I recommend sopping it up with some good crusty bread. Enjoy!!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2 -3  boneless skinless chicken breasts
• 2  tablespoons olive oil
•  ground dried rosemary
•  salt
•  pepper
• 1 (10 ounce) can  condensed cream of mushroom soup
• 1⁄3 cup milk or 1⁄3 cup half-and-half cream
• 1⁄4 cup sherry wine

Directions

1. In a pan on medium heat, add olive oil.
2. Cut chicken breasts into 1 or 2 inch squares and place in pan.
3. While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
4. Sprinkle rosemary generously over chicken in pan.
5. Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
6. Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!