4 chicken breasts, skinned and boned
1 small sweet pepper, seeded
1/2 tbsp. each of butter and vegetable oil
1 small crushed garlic clove
10 oz. can cream of mushroom soup
1/4 cup milk
1/4 tsp. each of dried leaf thyme and dried rosemary
Freshly ground black pepper

Makes 4 Servings

Recipe from Chatelaine Cook Book 

Slice the chicken into 1" cubes.  Cut the pepper into 1" pieces.  Combine the butter and oil in a frying pan set over med. high heat.  Add the chicken, sweet pepper and garlic.  Sauté until the chicken is lightly browned, about 4 min.

Add remaining ingredients.  Reduce heat to low.  Cook, stirring frequently, until the sauce is smooth and hot.  Serve over thick slices of toasted crusty bread.