Skillet Herb Roasted Chicken - cooking recipe

Ingredients

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

Preparation

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 water, stirring to loosen browned bits.
Reduce heat to low.
Cover, simmer 5 minutes or until chicken is fork-tender.
Serve over hot rice. Garnish with fresh thyme, if desired.