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

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 golden brown 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 rice. Garnish with fresh thyme, if desired. Makes 4 servings.