- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground dried sage leaves
- 1/4 teaspoon dried thyme leaves, crushed
- 4 skinless, boneless chicken breasts
- 2 tablespoons butter
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 4 cups hot cooked rice
- Mix flour, sage and thyme. Coat chicken with flour mixture.
- Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
- Add soup and water. Heat through. Serve over chicken with rice.