Skillet herb roasted chicken rbtn28a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Ground sage and dried thyme |
| 4 | eaches | Boneless chicken breast |
| Halves or 6 skinless -- | ||
| Bone- | ||
| Less thighs (about 1 lb.) | ||
| 2 | tablespoons | Margarine |
| 1 | cup | 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 skillet over medium-high heat, in hot margarine, cook chicken 10 min. 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 5 min. or until chicken is fork-tender. Serve over rice.
Garnish with fresh thyme if desired... 4 servings. Preparation time:5min.
Cooking time:15 min.
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