2 tbsp. flour
1/4 tsp. sage
1/4 tsp. thyme
1 lb. boneless chicken
2 tbsp. butter
1 (10 3/4 oz.) can cream of anything soup
1/2 c. water

Combine flour, sage and thyme. Coat chicken with mixture. Over medium-high heat, cook chicken in melted butter until brown. Mix soup and water. Pour over chicken. Lower heat and cover. Simmer until done. Serve over rice or buttered noodles.