SKILLET HERB ROASTED CHICKEN BREAST

 

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Ingredients

  • 2 tbsp. all-purpose flour
  • 1/4 tsp. ground dried sage leaves
  • 1/4 tsp. dried thyme leaves, crushed
  • 4 skinless, boneless chicken breasts
  • 2 tbsp. butter OR margarine
  • 1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
  • 1/2 cup water
  • 4 cups hot cooked rice (if you want-I honestly hate rice!)

Directions

  • MIX flour, sage and thyme. Coat chicken with flour mixture.
  • HEAT butter in skillet. Add chicken and cook 15 min. or until done. Remove and keep warm.
  • ADD soup and water. Heat through. Serve over chicken with rice

Notes

I found this recipe on the Campbell's website and you can serve it over rice if that floats your boat.

Categories: Main Dish 

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