Skillet herb roasted chicken rbtn28a

4 servings

Ingredients

Quantity Ingredient
2 tablespoons All-purpose flour
¼ teaspoon Ground sage and dried thyme
4 eaches Boneless chicken breast
Halves or 6 skinless --
Bone-
Less thighs (about 1 lb.)
2 tablespoons Margarine
1 cup 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 skillet over medium-high heat, in hot margarine, cook chicken 10 min. 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 5 min. or until chicken is fork-tender. Serve over rice.

Garnish with fresh thyme if desired... 4 servings. Preparation time:5min.

Cooking time:15 min.

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