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SKILLET HERB ROASTED CHICKEN
- from chicken recipe
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.
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