Skillet Herb Roasted Chicken

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Title: Skillet Herb Roasted Chicken
Categories: Chicken, Ceideburg 2
Yield: 4 servings

2 tb All-purpose flour
1/4 ts Each ground sage and dried
-thyme
4 Skinless, boneless chicken
-thighs (about 1 lb.)
2 tb Margarine
10 1/2 oz Campbell's Cream of Chicken
-Soup
1/2 c Water
Hot cooked rice

On waxed paper, combine flour, sage and thyme. Coat chicken lightly
with flour mixture.

In a skillet over medium-high heat, in hot margarine, cook chicken
for 10 minutes 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 for 5 minutes or until chicken is
fork tender.

Serve over rice. Garnish with fresh thyme if desired.

Makes 4 servings.

Posted by Stephen Ceideberg; October 14 1992.

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