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

1. On wax paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.

2. In skillet over medium-high heat, in hot butter, cook chicken 10 minutes or until browned on both sides; push chicken to one side.

3. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over rice. Garnish with fresh thyme if desired. 4 servings. Preparation time 5 minutes. Cook time 15 minutes.