Skillet herb roasted chicken

4 servings

Ingredients

Quantity Ingredient
2 tablespoons All-purpose flour
¼ teaspoon Each ground sage and dried thyme
4 Skinless, boneless chicken thighs (about 1 lb.)
2 tablespoons Margarine
10½ ounce Campbell's Cream of Chicken Soup
½ cup Water
Hot cooked rice

Directions

On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.

In a skillet over medium-high heat, in hot margarine, cook chicken for 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer for 5 minutes or until chicken is fork tender.

Serve over rice. Garnish with fresh thyme if desired.

Makes 4 servings.

Posted by Stephen Ceideberg; October 14 1992.

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