Skillet Herb Roasted Chicken
published by The Shade on Mar 26, 2009
Delicious roasted chicken served over rice that will make anyone’s day.
Ingredients
2 tbsp. all-purpose flour, 1/4 tsp. sage, 1/4 tsp. dried thyme, 4 skinless, boneless chicken halves, 2 Tbsp. margarine, 1 can cream of chicken soup, 1/2 cup water, and hot rice.
Method
- On waxed paper, combine floure, sage, and thyme. Coat chicken lightly.
- In skillet over medium high heat in margarine, cook chicken 10 minutes or until brown on both sides (set aside).
- Stir in soup and water, stirring to loosen brown bits. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork tender. Serve over rice.
Enjoy!
