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.