Skillet Herb Roasted Chicken

2 tablespoons flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme
1 pound chicken breast
2 tablespoons margarine
1 can cream of chicken soup
1/2 cup water

 

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

2. In skillet over med-high heat, in hot butter, cook chicken until cooked through and browned on both sides; push chicken to one side

3. In a small bowl mix the cream of chicken soup and water. Add to pan, stirring to loosen browned bits.

4. Reduce heat to low. Cover and simmer 5 min or until chicken is fork tender.

Goes great over rice or spaetzle.