Herb Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. flour
1/4 tsp. ground sage
4 skinless boneless chicken breasts
2 Tbsp. margarine
1 can Campbell's cream of chicken soup
1/2 c. water

Preparation

On waxed paper, combine flour and sage.
Coat chicken lightly with flour mixture.
In skillet over medium-high heat, in hot margarine, cook chicken until golden brown on both sides.
Add soup and 1/2 cup of water, stirring to loosen browned bits.
Reduce heat to low.
Cover; simmer 5 minutes or until chicken is no longer pink.
Serve over hot rice.
Makes 4 servings.