Skillet Herb Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. flour
1/4 tsp. sage
4 skinless, boneless chicken breasts
2 Tbsp. margarine
1 can cream of chicken soup
1/2 c. water
hot cooked rice

Preparation

On waxed paper, combine flour and sage.
Coat chicken lightly with flour mixture.
In a skillet over medium-high heat in hot margarine, cook chicken for 10 to 12 minutes or until browned on both sides.
Push chicken aside.
Stir soup and water in skillet to loosen brown bits.
Reduce to low heat.
Cover, simmer 5 minutes.
Serve over rice.