2 tbsp. all-purpose flour
1/4 tsp. sage and thyme
4 skinless, boneless chicken breasts
2 tbsp. butter
1 can cream of chicken soup
1/2 c. water
Hot cooked rice

Coat chicken lightly with flour and spices. In a 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 the combined soup and water. Reduce heat to low. Cover, simmer 5 minutes or until chicken is fork-tender. Serve over hot cooked rice. Serves 4.