SKILLET HERB ROASTED CHICKEN
(from my "Treasury of Recipes" file)
2 Tbles all-purpose flour
¼ tsp each ground sage and dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 pound)
2 Tbles margarine (I use butter)
1 can Cream of Chicken Soup
½ cup water
Hot cooked rice
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 10 minutes or until browned on both sides; push chicken to one side.
3. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low, Cover; simmer 5 minutes or until chicken is fork-tender. Serve over rice. Garnish with fresh thyme if desired.