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      Title: Skillet Herb Roasted Chicken
 Categories: Chicken, Ceideburg 2
      Yield: 4 servings
 
      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
 
  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.
 
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