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2 Tbsp. butter or margarine
2 whole chicken breasts (about 1 lb. each), split
2 envelopes cream of chicken flavor powdered soup mix
1/4 tsp. rosemary
1 cup water
Hot cooked rice
In medium skillet, melt butter; brown chicken. Add powdered soup mix and rosemary blended with water. Simmer covered, basting occasionally, 25 minutes or until tender. Serve over rice.
Serves 4
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