4 boneless, skinless chicken breasts
1 can (10.5 ounces) cream of mushroom soup
1 cup chicken broth
1 package (8 ounces) fresh mushrooms, sliced
1 small onion, finely chopped
3 garlic cloves, chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons cornstarch
3 tablespoons water
Freshly chopped parsley (for garnish)
Instructions:
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