Skillet Herb Roasted Chicken*
What you need:
- 2 tbsp all-purpose flour
- 1/4 tsp ground sage
- 1/4 tsp dried thyme leaves, crushed
- 4 skinless, boneless chicken breast halves
- 2 tbsp butter
- 1 can Campbell's condensed cream of chicken soup
- 1/2 cup water
- Hot cooked brown rice
Directions:
- Mix flour, sage and thyme on a plate. *I also added oregano and dry parsley*
- Heat butter in skillet over med-high heat.
- Coat chicken in flour mixture. *I add more seasoning on them*
- Add chicken to skillet and cook for about 15 minutes or until chicken is cooked through. Remove chicken. Set aside and keep warm.
- Add soup and water into skillet. Cook until hot and bubbly.
- Serve soup over chicken with rice. *I also recommend some soup on the rice too*
Recipe Source: Unknown
Posted on Fantastical Sharing of Recipes