2 tbsp. flour
1/4 tsp. each sage & dried thyme
4 skinless, boneless chicken breast halves
2 tbsp. butter
1 can Campbell's cream of chicken soup
1/2 c. water
Hot cooked rice

On waxed paper, combine flour, sage and thyme. Coat chicken with flour mixture. In skillet over medium high 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 browned bits. Reduce heat to low, cover and simmer 5 minutes or until chicken is fork tender. Serve over rice, garnish with fresh thyme if desired. Serves 4.