Skillet Herb Roasted Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: All-purpose flour,
1/4 tsp: Each ground sage and dried thyme,
4: Skinless, boneless chicken thighs, about 1 lb.
2 tbsp: Margarine,
10 1/2 ounce: Campbells Cream of Chicken Soup,
1/2 cup: Water,
Hot cooked rice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp