Cooking Directions

• 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.

Ingredients

• 2 tablespoons all-purpose flour
• 0.25 teaspoon ground sage
• 0.25 teaspoon dried thyme, crushed
• 1.25 pounds skinless, boneless chicken breast halves or thighs
• 2 tablespoons butter
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup water
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)