Herb Chicken - cooking recipe

Ingredients

2 Tbsp. all-purpose flour
1/4 tsp. sage
1/4 tsp. thyme
4 skinless, boneless chicken breast halves
2 Tbsp. margarine
1 can Campbell's cream of chicken soup
1/2 c. water
rice, cooked as directed on pkg.

Preparation

Combine flour, sage and thyme; coat chicken lightly.
In skillet over medium-high heat, melt 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 and simmer 5 minutes, or until chicken is fork-tender.
Serve over rice.