2 tbsp. all-purpose flour
1/4 tsp. each, ground sage and dried thyme
4 chicken breast halves, boneless, skinless
2 tbsp. butter
1 can cream of chicken soup
1/2 c. water
Hot cooked rice

Lightly coat chicken in flour, sage and thyme. In skillet over medium high heat, in hot butter, cook chicken 10 minutes or until browned on both sides; then push chicken to side. Stir in soup and water. Reduce heat to low. Cover, simmer until chicken is tender. Serve over rice.