Rosemary's Chicken

4 whole chicken breasts (split with skin off)

2 cans of fat free chicken soup

generous dash of crushed thyme

1/4 cup margarine

2 cups sliced mushrooms

1 large clove of garlic, minced

1 cup fat free sour cream

In a large skillet, brown chicken in margarine.

Remove and brown mushrooms.

Stir in soup, garlic, and seasoning.

Add chicken, cover and cook slowly over low heat for about an hour.

Stir occasionally.

Add sour cream about 15 minutes before serving.

Heat slowly.

Serve with potatoes or rice.