Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture.Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with the chicken and rice.
2 tablespoons all-purpose flour0.25 teaspoon ground sage0.25 teaspoon dried thyme, crushed1.25 pounds skinless, boneless chicken breast halves or thighs2 tablespoons butter1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup water1 cup long grain white rice, prepared according to package directions (about 3 cups)
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