Ingredients

4 boneless skinless chicken breast halves (5 ounces each)1 tablespoon butter1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup sliced fresh mushrooms1/2 cup water1 teaspoon minced chives1 teaspoon Dijon mustard1/2 teaspoon lemon-pepper seasoning1/4 teaspoon salt1/4 teaspoon garlic salt1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried thymeHot cooked egg noodles

Preparation

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.