Skillet Herb Roasted Chicken

This was a first time for me on this recipe. It turned out very well and it was extremely delicious. Next time, we are going to have carrots (buttered) instead of green beans. We thought that was the only thing that could have been better. The chicken is SO tender and the seasonings just make it so delicious! Hope you all try this one out!

(Printable Version)
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: Campbell's?