2 tbsp. flour
1/4 tsp. each sage & thyme
4-6 skinless chicken thighs
2 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. water

Combine flour and herbs. Coat chicken. In hot butter, cook chicken 10 minutes or until browned on both sides. Push chicken to side or remove from skillet. Stir in soup and water, stirring to loosen brown bits. Arrange chicken back in gravy, reduce heat, cover, simmer about 10 minutes or until chicken tests for tenderness. Serve over hot rice.