You may also like
Categories:Viewed: 30 - Published at: 10 years ago
Ingredients
- 2 Tbsp. all-purpose flour
- 1/4 tsp. ground sage
- 1/4 tsp. dried thyme
- 4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 lb.)
- 2 Tbsp. margarine
- 1 can Campbell's cream of chicken soup
- 1 c. water
- hot cooked rice
Method
- 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 water, stirring to loosen browned bits.
- Reduce heat to low.
- Cover, simmer 5 minutes or until chicken is fork-tender.
- Serve over hot rice. Garnish with fresh thyme, if desired.
