2 tbsp. flour
1/4 tsp. thyme
1 (10 oz.) can cream of chicken soup
1/4 tsp. sage
2 tbsp. butter
1/2 c. water
4 skinless boneless chicken breast halves OR 6 skinless boneless chicken thighs

On waxed paper combine flour, sage, thyme. Coat chicken with mixture. In skillet over medium-high heat, in hot butter, cook chicken until browned. Push to one side of pan. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes until chicken is fork tender. Serve over rice. Serves 4.