Sauteed Chicken Breasts - cooking recipe

Ingredients

2 Tbsp. all-purpose flour
1/8 tsp. pepper
4 skinless, boneless chicken breast halves
2 Tbsp. vegetable oil
1 can (11 1/2 oz.) New Italian tomato soup
1/2 c. water
noodles or rice, cooked and hot

Preparation

On waxed paper, combine flour and pepper.
Coat chicken lightly with flour mixture.
In skillet in hot oil cook chicken 10 minutes or until brown.
Remove and set aside.
Spoon off fat.
In skillet combine soup and water, heat to boiling.
Return chicken to skillet, cover and cook over low heat 20 minutes or until chicken is no longer pink, stirring often.
Serve over noodles or rice.