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4 skinless, boneless chicken breast halves 1 can cream of chicken soup 1/2 cup water 2 tbsp. butter 2 tbsp. wheat flour 1/4 tsp. ground sage 1/4 tsp. dried thyme 1/4 tsp. basil On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot butter, cook chicken until browned on both sides. Add soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve over hot cooked rice. Serves 4. |
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