This recipe was originally posted on my main blog. It is from Gladys Taber's book called Still Meadow Cookbook.
4 split chicken breasts
(I’m sure this would work with deboned chicken breasts, reducing cooking time)
1 pkg. cream of leek soup
1 1/2 cups of milk or half and half (may need more later)
1 can mushrooms (optional)
Brown chicken in butter just until golden. In a saucepan, combine soup and milk, just until boiling, stir constantly. Pour over chicken.
Simmer 30 minutes
Add the mushrooms, liquid and all. If not using mushrooms, you may need to add another 1/2 cup milk or half and half. Simmer another 15 minutes.
She said the chicken should be "butter tender".