2 tsp. all purpose flour
1/4 tsp. each ground sage and thyme
1 skinless, boneless chicken breast half or 6 skinless, boneless chicken thighs
2 tbsp. butter
10 3/4 oz. can Campbell's cream of chicken soup plus water

On waxed paper combine flour, sage and thyme; coat chicken lightly with flour mixture. In skillet over medium heat, in hot butter, cook chicken 10 minutes or until browned on both sides; push chicken to 1 side. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer for 5 minutes or until chicken is fork-tender. Serve over rice. Makes 4 servings.