Herb roasted chicken
Yield: 4 Servings
Ingredients:
- 2 tb Flour
- 1/4 ts Each ground sage and thyme
- 4 Skinless boneless chicken * breasts
- 2 tb Butter
- 1 cn Cream of chicken soup
Instructions:
1. On waxed paper combine flour sage and thyme. Coat chicken lightly with flour mixture. 2. In skillet over medium-high heat in hot butter cook chicken until browned on both sides. 3. Add soup and 1/2 c water stirring to loosen browned bits. Reduce heat to low. Cover and simmer 5 minutes or until chicken is no longer pink. Serve over hot cooked rice.
