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- 2 Tbsp flour
- 1/4 tsp sage & thyme
- 1 lb. boneless, skinless chicken
- 2 Tbsp butter
- 1 can of Cream of Chicken soup
- 1/2 cup water
- Hot cooked rice
Coat chicken with flour, sage & thyme. Cook 10 minutes in skillet with butter.
Add soup & water to pan and simmer for 5 minutes.
Serve over rice.