Skillet Herb Roasted Chicken

By KimberleyH

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground sage
• 1/4 teaspoon dried thyme, crushed
• 1 1/4 pounds skinless, boneless chicken breast halves or thighs
• 2 tablespoons butter
• 1 can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1/2 cup water
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)

Preparation

Step 1

Step 1
Stir the flour, sage and thyme on a plate.  Coat the chicken with the flour mixture.

Step 2
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.

Step 3
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.