2 tbsp. all purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme
6 skinless, boneless chicken thighs, about 1 lb.
2 tbsp. butter
1 (10 3/4 oz.) can 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 high heat cook chicken in hot butter 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. Yields 4 servings.