2 tbsp. all-purpose flour
1/4 tsp. each ground sage and thyme
4 chicken breast halves or any chicken pieces, about 1 lb.
2 tsp. butter
1 can (10 1/4 oz.) cream of chicken soup
1/2 c. water
Hot cooked rice

Combine flour, sage and thyme. Coat chicken lightly with mixture.

In skillet over medium heat in hot butter, cook chicken until browned on both sides. Push chicken to one side of pan. Stir in soup and water, stirring to loosen browned bits. Push chicken into mixture. Cover--simmer 5 minutes or until chicken is fork-tender. Serve over rice or mashed potatoes. Preparation time: 5 minutes. Cook time: 15 minutes.