2 tablespoons margarine
4 chicken breast halves; skinless, boneless
l l/2 c. slice mushrooms
l small onion, sliced
l clove garlic, minced or l/8 tsp. garlic powder
l can cream of mushroom soup
l/2 c. milk
l/8 teaspoon pepper
4 c. hot cooked noodles
In a large skillet over medium high heat, heat one tablespoon of
margarine. Add chicken; cook l0 minutes or until browned. Remove.
Reduce heat to medium. In remaining margarine cook mushrooms and
onions with garlic until onion is tender and liquid has evaporated,
stirring often. Stir in soup, milk and pepper. Heat to boiling.
Return chicken to skillet. Cover; cook over low heat 5 minutes or
until chicken is no longer pink, stirring often. Serve with
noodles. Serves 4