Skillet Herb Roasted Chicken
2 tablespoons flour
1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly.
2. In skillet over med-high heat, in hot butter, cook chicken until cooked through and browned on both sides; push chicken to one side
3. In a small bowl mix the cream of chicken soup and water. Add to pan, stirring to loosen browned bits.
4. Reduce heat to low. Cover and simmer 5 min or until chicken is fork tender.
Goes great over rice or spaetzle.