2 tbsp. all-purpose flour
1/4 tsp. crumbled sage
4 skinless chicken breast, halved
2 tbsp. butter
1 can cream of chicken soup
1/2 c. water
2 servings hot cooked rice
Salt and pepper to taste

Combine flour, salt, and pepper. Coat chicken lightly with flour mixture.

In heavy iron skillet over medium heat, in hot butter. Cook chicken 10 minutes or until browned on both sides. Now set cooked chicken aside, remove from skillet. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover and simmer for 5 minutes.

Return chicken to skillet over low heat until warmed through or fork-tender. Serve over hot rice. 4 servings. Preparation time: 5 minutes. Cooking time: 15 minutes.