 | | Herb Roasted Chicken |
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2 tbsp. flour
1/4 tsp. each ground sage and dried thyme
4 skinless, boneless chicken breast halves
(1 lb.) 2 tbsp. margarine
1 can Campbell's cream of chicken soup |
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| Instructions |
| 1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
2. In skillet over medium-high heat, in hot margarine, cook chicken until browned on both sides.
3. Add soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover, simmer 5 minutes or until chicken is no longer pink. S
Serve over hot cooked rice.
Serves 4.
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