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Skillet Herb Roasted Chicken

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml All-purpose flour

    2. 1/4 teaspoon 1 1/3ml Ground sage and dried - thyme

    3. 4 Skinless - boneless chicken (about 1 lb.)

    4. 2 tablespoons 30ml Margarine

    5. 10 1/2 oz 298g Campbell's cream of chicken - soup

    6. 1/2 cup 118ml Water Hot cooked rice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions On waxed paper, combine 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.

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