2 tbsp. all-purpose flour
1/4 tsp. sage
1/4 tsp. dried thyme
2 skinless, boneless chicken breasts, halved
2 tbsp. butter
1 (12 oz.) can cream of chicken soup
1/2 c. water

On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high, melt butter and 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; simmer 5 minutes. Serve over rice. Serves 4.