HERBED BAKED CHICKEN                   Servings:  4

3 1/2 lb.     fryer, cut up            2 1/2 c.  chicken soup
5   T.        margarine                1   T.    parsley, chopped
3   T.        flour                    1   T.    chives, chopped
1 1/2 tsp.    salt                     1/4 tsp.  pepper
1   tsp.      thyme                    1 1/2 tsp. sage

	Preheat oven to 350F.  Melt 2 Tablespoons margarine in large skillet.
Brown chicken.  Remove to greased casserole dish.  Melt remaining margarine
in skillet, blend in flour, cook for 1 minute.  Add soup gradually.  Add
remaining ingredients and bring to boil.  Cook 1 minute.  Pour over chicken
and bake uncovered for 50 minutes.

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