Herb Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. flour
1/4 tsp. ground sage and thyme
4 skinless, boneless chicken breast halves
2 Tbsp. margarine
1 can cream of chicken soup

Preparation

On wax paper, combine flour, sage and thyme.
Coat chicken with mixture.
In skillet over medium-high heat in margarine, cook chicken until browned on both sides.
Add soup and 1/2 cup water, stirring to loosen browned bits.
Reduce heat to low.
Cover and simmer 5 minutes or until chicken is no longer pink.
Serve over rice.
Serves 4.