Herb Chicken And Gravy - cooking recipe

Ingredients

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

Preparation

On waxed paper, combine flour and sage.
Coat chicken lightly with flour mixture.
In skillet over medium-high heat, in hot 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; simmer until chicken is no longer pink.
Serve over hot cooked rice.