Skillet herb roasted chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Each ground sage and dried thyme |
| 4 | Skinless, boneless chicken thighs (about 1 lb.) | |
| 2 | tablespoons | Margarine |
| 10½ | ounce | Campbell's Cream of Chicken Soup |
| ½ | cup | Water |
| Hot cooked rice | ||
Directions
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
In a 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 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.