Herb Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. all-purpose flour
1/4 tsp. each ground sage and dried thyme
4 chicken breast halves
2 Tbsp. margarine
1 can (10 3/4 oz.) cream of chicken soup
1/2 c. water
hot cooked rice

Preparation

On waxed paper, combine flour, sage and thyme.
Coat chicken lightly with flour mixture.
In skillet over medium high heat in hot margarine, cook chicken 10 minutes or until browned on both sides, put chicken to one side.
Stir in soup and water, stirring to loosen brown bits.
Reduce heat to low, cover, simmer 5 minutes or until chicken is fork-tender.
Garnish with fresh thyme if desired.