Ingredients
|
2
|
Tbsps
|
butter
|
|
2
|
|
whole chicken breasts, split
|
|
2
|
pkgs
|
Cream of Chicken Flavor powdered soup mix
|
|
1/4
|
tsp
|
rosemary
|
|
1
|
cup
|
water
|
|
|
|
hot cooked Blue Ribbon® White Rice
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Cooking Directions
In a medium skillet, melt butter and brown chicken. Add powdered soup mix and rosemary blended with water. Simmer covered, basting occasionally, 25-minutes or until tender. Serve over hot cooked rice.