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 browned 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. Serves 4.