- skinless, boneless chicken breast halves4 pieces
- all-purpose flour2 tablespoons
- ground sage1/4 teaspoons
- dried thyme1/4 teaspoons
- margarine2 tablespoons
- cream of chicken soup1 cans
- water1/2 cups
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice.