Name: Skillet Herb Roasted Chicken
Ingredients: 2 tb All-purpose flour; 1/4 ts Each ground sage and dried thyme; 4 Skinless, boneless chicken thighs (about 1 lb.); 2 tb Margarine; 10 1/2 oz Campbell's Cream of Chicken Soup; 1/2 c Water; Hot cooked rice

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Ceideburg 2	4	Servings

INGREDIENTS

2	tb	All-purpose flour
1/4	ts	Each ground sage and dried thyme
4		Skinless, boneless chicken thighs (about 1 lb.)
2	tb	Margarine
10 1/2	oz	Campbell's Cream of Chicken Soup
1/2	c	Water
		Hot cooked rice

INSTRUCTIONS

On waxed paper, combine flour, sage and thyme.  Coat chicken lightly
with flour mixture.
In a skillet over medium-high heat, in hot margarine, cook chicken
for 10 minutes or until browned on both sides; push chicken to one
side. Stir in soup and water, stirring to loosen browned bits.
Reduce heat to low. Cover; simmer for 5 minutes or until chicken is
fork tender.
Serve over rice.  Garnish with fresh thyme if desired.
Makes 4 servings.
Posted by Stephen Ceideberg; October 14 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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