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

On waxed paper combine flour, sage and thyme. Coat chicken. In a skillet on medium/high heat in butter, brown chicken 10 minutes. Push aside. Stir in soup and water stirring to loosen brown bits. Reduce heat to low. Cover and simmer until fork tender. Serve over hot rice.