Skillet herb roasted chicken 2 tb All-purpose flour 1/4 ts Each ground sage and dried thyme 4 Skinless boneless chicken thighs (about 1 lb.) 2 tb Margarine 10 1/2 oz Campbell's Cream of Chicken Soup 1/2 c Water
combine the flour sage and thyme. Coat chicken lightly with flour mixture. In a skillet over medium-high heat in hot margarine cook chicken for 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and water stirring to loosen browned bits. Reduce heat to low. Cover; simmer for 5 minutes or until chicken is fork tender. Serve over rice. Garnish with fresh thyme if desired.
-- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
