2 tbsp. all purpose flour
1/4 tsp. each : ground sage and dry thyme
4 skinless, boneless, chicken breast halves or 6 skinless, boneless chicken thighs
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 loose browned bits. Reduce heat to low. Cover; simmer 5 min. or until chicken is fork tender. Serve over rice. Makes 4 servings.