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SKILLET HERB ROASTED CHICKEN

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.

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