Title: Skillet Herb Roasted Chicken
Categories: Poultry
Yield: 4 Servings
| 2 | tb | FLOUR |
| 1/4 | ts | GROUND SAGE |
| 1/4 | ts | DRIED THYME |
| 4 | | SKINLESS CHICKEN BREASTS 1lb |
| 2 | tb | MARGARINE |
| 10 3/4 | oz | CREAM OF CHICKEN SOUP |
| 1/2 | c | HOT WATER |
| 1 | | HOT COOKED RICE |
ON WAXED PAPER, COMBINE FLOUR AND SPICES. COAT CHICKEN LIGHTLY WITH FLOUR
MIXTURE. IN A SKILLET, OVER MEDIUM HEAT, IN HOT MARGARINE, COOK CHICKEN FOR
10 MINUTES OR UNTIL BROWNED ON BOTH SIDES. PUSH CHICKEN TO ONE SIDE. STIR
CREAM OF CHICKEN SOUP AND WATER INTO SKILLET, SCRAPING UP ANY BITS FROM
BOTTOM OF PAN. REDUCE HEAT TO LOW. COVER AND SIMMER FOR 5 MINUTES OR UNTIL
CHCIKEN IS FORK TENDER. SERVE OVER HOT RICE. MAKES 4 SERVINGS.