2 tbsp. all-purpose flour
1/4 tsp. ground sage & dried thyme
6 skinless chicken breast halves (about 1 lb.)
2 tbsp. butter
1 c. Campbell's cream of chicken soup
1/2 c. water
Hot cooked rice

On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. Brown on both sides; push chicken to one side. Stir in water and soup, stirring to loosen brown 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.