1-1 1/2 lb. boneless, skinless chicken breasts
1/2 stick butter
1/2 tsp. savory
2 tsp. dry parsley
Dash garlic powder
1/4 tsp. onion salt
Dash sage
1 can cream of mushroom soup
1/2 c. sour cream

In large, covered frying pan, melt butter. Add savory, parsley, garlic powder, onion salt and sage. Brown chicken in the butter. Pour soup over. Cover and simmer 45-50 minutes. Add water if it appears dry. When done, remove meat. Remove pan from heat and stir in sour cream. Pour over meat and serve over rice or noodles. Serves 4.