– 4 boneless, skinless chicken breasts
– 1 can (10.5 oz) of cream of mushroom soup
– 1 cup chicken broth
– 1 package (8 oz) of sliced fresh mushrooms
– 1 small onion, finely diced
– 3 cloves of garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 2 tablespoons cornstarch
– 3 tablespoons water
– Fresh parsley, chopped (for garnish)