2 tbsp. flour
1/4 tsp. each ground sage and dried thyme
4 skinless boneless chicken breasts
2 tsp. butter
1 (10 1/4 oz.) can 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 browned. Push chicken aside.

Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover, simmer 15-20 minutes until chicken is fork-tender. Serve over rice. Yield: 4 servings.