2 tbsp. flour
1/4 tsp. sage
1/4 tsp. dried thyme
4 skinless, boneless chicken breast halves
2 tbsp. butter
1 can (10 oz.) cream of chicken soup
1/2 can water
Hot cooked rice

On waxed paper, combine flour, sage and thyme. Coat chicken lightly. In skillet over medium heat in hot butter, cook chicken 10 minutes or until brown on both sides, push chicken to one side. Stir in soup and water, stirring to loosen brown bits. Reduce heat to low, cover and simmer 5 minutes or until chicken is fork tender. Serve over hot rice.