Ingredients
Instructions
- In a pan on medium heat, add olive oil.
- Cut chicken breasts into 1 or 2 inch squares and place in pan.
- While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
- Sprinkle rosemary generously over chicken in pan.
- Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
- Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!