2 tbsp. flour
1/4 tsp. sage
1/4 tsp. dried thyme
4 skinless boneless chicken breasts
2 tbsp. butter
1 can cream of chicken soup
1/2 c. water
Hot cooked rice

On waxed paper, combine flour, sage, and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot 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 minutes or until chicken is fork tender. Serve over rice.