2 tbsp. all-purpose flour
1/4 tsp. each ground sage and ground thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless thighs (about 1 lb.)
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 in this mixture.

In skillet over medium heat, in melted 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 hot rice. Garnish with fresh thyme if desired. Serves 4.