Herb Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. flour
1/4 tsp. ground sage
1/4 tsp. ground thyme
2 Tbsp. margarine
1 lb. boneless, skinless chicken breasts
1 can cream of chicken soup
1/2 c. water

Preparation

Combine flour, sage and thyme.
Coat chicken lightly with flour mixture.
In skillet over medium-high heat, in hot margarine, cook chicken until browned on both sides.
Add soup and water, stirring to loosen browned bits.
Reduce heat to low. Cover; simmer 20 minutes, or until chicken is no longer pink. Serve over hot cooked rice or with rice pilaf.
Serves 4.