2 tbsp. flour
1/4 tsp. each ground sage and dried thyme
4 skinless, boneless chicken breast halves (1 lb.)
2 tbsp. butter
1 can Campbell's cream of chicken soup

1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.

2. In skillet over medium-high heat, in hot butter, cook chicken until browned on both sides.

3. Add soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover, simmer 5 minutes or until chicken is no longer pink. Serve over hot cooked rice. Serves 4.