Shelly's Recipe

HERB ROASTED SKILLET CHICKEN - Easy

Category: Chicken

2 tbsp flour
1/4 tsp each garlic powder, ground sage and dried thyme leaves, crushed
Salt and pepper, to taste
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
2 tbsp butter
1 can cream of chicken soup
1/2 cup water (I divide the liquid into water and sherry)
Hot cooked rice or noodles

On waxed paper, combine flour and seasonings and coat chicken with mixture. In a skillet, melt butter and brown chicken on all sides and no longer pink. Remove and set aside. Keep warm.

Spoon off fat in skillet and add soup and water; heat to boiling and reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Arrange chicken over rice or noodles and spoon sauce over chicken.