Skillet Herb Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. all-purpose flour
1/4 tsp. each: ground sage and dried thyme
4 skinless, boneless chicken breasts or 6 thighs
2 Tbsp. margarine
1 can cream of chicken soup or cream of mushroom
1/2 c. water
hot cooked rice

Preparation

On wax paper, combine flour, sage and thyme.
Coat chicken lightly with mixture.
In skillet over medium-high heat, in hot margarine, cook chicken for 10 minutes, or until browned on both sides.
Put chicken to side.
Stir in soup and water, stirring to loosen browned bits.
Reduce heat to low.
Cover; simmer 5 minutes, or until chicken is tender.
Serve over rice.
Garnish with fresh thyme, if desired.