Mushroom & Herb Chicken
4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon butter
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1/2 cup water
1 teaspoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
Hot cooked egg noodles
Flatten chicken to 1/2-in. thickness.
In a large skillet, brown chicken in butter.
In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken.
Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°.
Serve with noodles.