Skillet Herb Roasted Chicken

SERVINGS

Serves:  4

INGREDIENTS

1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breast halves
Vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1/2 cup water
Parslied Rice

DIRECTIONS

1. Stir the sage and thyme in a small bowl.Season the chicken with the sage mixture.
2. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
3. Add the garlic to the skillet and cook and stir until it’s lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with theParslied Rice.
4. Parslied Rice: Toss 4 cups hot cooked long-grain white rice with 1 teaspoon chopped fresh parsley.

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