Skillet Herb Roasted Chicken

By Tonya_Speed

Ingredients

• 2 tablespoon all-purpose flour
• 1/4 teaspoon ground sage
• 1/4 teaspoon dried thyme leaves, crushed
• 4 skinless, boneless chicken breast halves
• OR 8 skinless, boneless chicken thigh (about 1 pound)
• 2 tablespoon butter
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup water
• 4 cups hot cooked rice

Preparation

Step 1

Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with the chicken and rice.