Herb Roasted Chicken - cooking recipe

Ingredients

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

Preparation

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