2 tbsp. all-purpose flour
1/4 tsp. each of ground sage & dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 lb.)
2 tbsp. butter
1 (10 3/4 oz.) can Campbell's (or other) cream of chicken soup
1/2 c. water

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 minutes or until chicken is fork tender. Serve over rice; with noodles or baked potatoes. Preparation Time: 5 minutes. Cooking Time: 15 minutes. Makes 4 servings.