Skillet herb roasted chicken

      2 tb FLOUR
    1/4 ts GROUND SAGE
    1/4 ts DRIED THYME
      4 ea SKINLESS CHICKEN BREASTS 1lb
      2 tb MARGARINE
 10 3/4 oz CREAM OF CHICKEN SOUP
    1/2 c  HOT WATER
      1 ea HOT COOKED RICE

ON WAXED PAPER, COMBINE FLOUR AND SPICES. COAT CHICKEN LIGHTLY WITH FLOUR MIXTURE. IN A SKILLET, OVER MEDIUM HEAT, IN HOT MARGARINE, COOK CHICKEN FOR 10 MINUTES OR UNTIL BROWNED ON BOTH SIDES. PUSH CHICKEN TO ONE SIDE. STIR CREAM OF CHICKEN SOUP AND WATER INTO SKILLET, SCRAPING UP ANY BITS FROM BOTTOM OF PAN. REDUCE HEAT TO LOW. COVER AND SIMMER FOR 5 MINUTES OR UNTIL CHCIKEN IS FORK TENDER. SERVE OVER HOT RICE. MAKES 4

Yield: 4 servings