4 skinless, boneless chicken breast
halves
2 tbsp. all-purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme
2 tbsp. margarine
1 (10 3/4 oz.) can cream of chicken
soup
1/2 c. water
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 minutes or until browned on both sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice. Serves 4.
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Poultry Food Recipes, including: chicken, thighs, chicken breast, boneless skinless chicken breast, wings, duck, game birds, drumsticks,and more.
chicken recipe, homemade chicken dishes, poultry food recipes, recipe chicken salad
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