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Skillet Herb Roasted Chicken



Ingredients:
2 Tablespoon(s) All-purpose flour
1/4 Teaspoon(s) ground sage
Directions: 1/4 ts dried thyme 4 x boneless chicken thighs 2 tb Margarine 10 1/2 oz Cream of Chicken Soup 1/2 c Water 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.
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