Tuesday, June 05, 2007
Skillet Herb Roasted Chicken
2 T all-purpose flour
1/4 t ground sage
1/4 t dried thyme leaves, crushed
4 boneless chicken breast halves OR 8 boneless chicken thighs
2 T butter or margarine
1 can (11 oz) cream of chicken soup
1/2 cup water
4 cups hot cooked rice
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water in skillet. Heat through. Serve over chicken on rice.
1/4 t ground sage
1/4 t dried thyme leaves, crushed
4 boneless chicken breast halves OR 8 boneless chicken thighs
2 T butter or margarine
1 can (11 oz) cream of chicken soup
1/2 cup water
4 cups hot cooked rice
Mix flour, sage and thyme. Coat chicken with flour mixture.
Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
Add soup and water in skillet. Heat through. Serve over chicken on rice.
Labels: entrees
# posted by jLow @ 7:53 PM 
