| 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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