Recipe – creamy chicken & rice

Creamy Chicken and Rice

2 tablespoons all-purpose flour
1/4 teaspoon sage
1/4 teaspoon thyme

1 pepper, deveined & diced
6 boneless, skinless chicken breasts
2 tablespoons butter
1 can cream of chicken condensed soup
1/2 cup water
cooked white rice

In a medium sized bowl, combine the flour, sage and thyme. Dip
your moistened chicken breasts into the flour mixture to lightly
coat them, set aside. In a large skillet on medium-high heat,
melt the butter. Place breasts in the melted butter and cook for
12-14 minutes or until browned on both sides and no longer pink.
Remove from skillet and place on a plate. Add cream of chicken
soup and water to skillet. Reduce heat and add the chicken pieces
back to the skillet. Cover and simmer for 5-7 minutes. Serve
chicken over cooked rice or pasta.

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