2 tbsp. flour
1/4 tsp. each sage & thyme
4 boneless chicken breast (1 lb.)
2 tbsp. butter
1 can cream of chicken soup
1/2 c. water

Coat chicken with flour and spice. Brown chicken in butter. Cook 10 minutes. Combine soup and water. Pour over chicken. Cover and simmer 5 minutes. Serve over rice. Serves 4.