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SKILLET HERB ROASTED CHICKEN    Ingredients   4 skinless, boneless chicken breast halves 2 tbsp. all-purpose flour 1/4 tsp. ground sage 1/4 tsp. dried thyme 2 tbsp. margarine 1 (10 3/4 oz.) can cream of chicken soup 1/2 c. water Difficulty: Average Vegetarian: No No of Servings: 4 Hits: 36 Rating: No votes Date added;: 19.Mar.2008 Author: admin Instructions   1. On waxed paper, combine flour, sage and thyme. 2. Coat chicken lightly with flour mixture. 3. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. 4. 5. Stir in soup and 1/2 cup water, stirring to loosen browned bits. 6. Reduce heat to low. 7. Cover; simmer 5 minutes or until chicken is fork tender. 8. Serve over hot cooked rice. 9. Serves 4. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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