2 tbsp. flour
1/4 tsp. each sage and thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless thighs
2 tbsp. butter or oil
1 can cream of chicken soup
1/2 c. water
Hot cooked rice

On waxed paper combine flour, sage, thyme, coat chicken with mixture. In skillet over medium heat, in hot butter or oil cook chicken 10 minutes, until browned on both sides. Push chicken to side, stir in soup and water. Reduce heat to low, cover and simmer 5 minutes or until chicken is fork tender. Serve over hot rice. 4 servings.