On wax paper, combine flour, sage and thyme. Coat chicken lightly with flour
In 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 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover;
simmer for 5 minutes or until chicken is fork tender.
Serve over hot cooked rice.
Yield: 4 servings
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe Goldmine is an Amazon affiliate. This means that if you buy anything on Amazon through the links on this site, a small commission will go to us to maintain this site, and it costs you nothing extra.