Skillet Herb Roasted Chicken

Course : Chicken
Serves: 1
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2 Tablespoons flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme
4 Medium skinless chicken breast halves -- deboned
2 Tablespoons margarine
1 can cream of chicken soup
1/2 cup water

Preparation / Directions:

1. On waxed paper combine flour, sage and thyme. Coat chicken lightly with flour mixture. 2. In 10 inch skillet over medium high heat cook chicken in margarine for about 15 minutes or until browned on both sides and no longer pink. Remove; set aside, keep warm and spoon off fat. 3. In the same skillet combine soup and water, heat to boiling, reduce heat to low, cover and cook 5 minutes stirring occasionally. 4. to serve, arrange chicken over rice, spoon sauce over chicken and garnigh with chopped green onions and sliced mushrooms if desired. Variation: Prepare as directed above except in step 3 add 2 cups sliced fresh white mushrooms to the soup, reduce water to 1/3 cup and add 1/4 cup white wine.

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