2 tbsp. flour
4 skinless, boneless chicken breast halves or 6 skinless boneless chicken thighs
1/2 cup water
Hot cooked rice
1/4 tsp. each ground sage and dried thyme
2 tbsp. butter
1 (10 3/4 oz.) can cream of chicken soup

On waxed paper combine flour, sage and thyme. Coat chicken lightly with flour 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.