MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       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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