Ingredients
4 chicken breasts (could be boneless/skinless or not)
2 tbs butter or margarine
Extra virgin olive oil (about a tablespoon)
1 sprig fresh rosemary (or ¼ tsp dried)
1 can condensed cream of mushroom soup
¼ cup part-skim ricotta cheese
2 tbs Dijon mustard
¾ cup milk
¼ cup water
2 cloves garlic
3 cups cooked rice
Salt and pepper
Preparation
In a large skillet, melt butter and olive oil over medium-high heat. Season chicken with salt and pepper and place skin side down. Brown on both sides.
Meanwhile, mix condensed soup with water, milk, and Dijon mustard. Add crushed garlic to the pan, then pour soup mixture over and around the chicken. Add the sprig of fresh rosemary (or ¼ tsp dried) and bring the mixture to a simmer.
After the soup mixture has begun to simmer, gradually stir in the ricotta cheese until it melts in the sauce completely. Simmer chicken uncovered for 20-25 minutes, or until chicken is completely cooked and soup mixture has thickened.
Being sure to remove the rosemary stem and any large pieces of garlic, serve each chicken breast over a bed of rice with plenty of sauce.
