Skillet Herb Roasted Chicken
Ingredients
- 2 Tbsp all-purpose flour
- ¼ tsp ground sage
- ¼ tsp dried thyme, crushed
- 1¼ lb skinless, boneless chicken breast halves or thighs
- 2 Tbsp butter
- 1 can (10½-oz) condensed cream of chicken soup or condensed 98% fat free cream of chicken soup
- ½ cup water
- 1 cup long-grain white rice, prepared according to the package directions (about 3 cups)
Instructions
- 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.
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