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2 Tbsp. Flour 1/4 tsp. each ground sage and dried thyme 4 skinless, boneless chicken breast halves 2 Tbsp. margarine 1 can Campbell's Cream of Chicken Soup 1/2 c. hot water Hot cooked rice 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 minutes or until browned on both sides; push chicken to one side of pan. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork-tender. Serve over rice. Cook time 15 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |