SKILLET HERB ROASTED CHICKEN
Instructions:
- 4 skinless, boneless chicken breast halves
- 2 tbsp. all-purpose flour
- 1/4 tsp. ground sage
- 1/4 tsp. dried thyme
- 2 tbsp. margarine
- 1 (10 3/4 oz.) can cream of chicken soup
- 1/2 c. water
- On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
- In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side.
- Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low.
- Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice.
- Serves 4.