Recipe - Skillet Herb Roasted Chicken

2 tablespoon Allpurpose flour
One fourth teaspoon Each ground sage and dried
thyme
4 Skinless, boneless chicken
thighs (about 1 lb.)
2 tablespoon Margarine
10 One half ounce Campbell's Cream of Chicken
Soup
One half cup Water
Hot cooked rice

On waxed paper, combine flour, sage and thyme. Coat chicken lightly
with flour mixture.

In a skillet over mediumhigh 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.

Makes 4 servings.

Posted by Stephen Ceideberg; October 14 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip