2 tbsp. flour
1/4 tsp. sage
1/4 tsp. dried thyme
4 skinless, boneless chicken breast or 6 skinless, boneless chicken thighs
2 tbsp. butter
1 can cream of chicken soup
1/2 c. water
Hot cooked rice or noodles

On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, melt butter, 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 5-10 minutes or until chicken is fork-tender. Serve over rice or noodles.