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SKILLET HERB ROASTED CHICKEN Recipe

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This recipe for SKILLET HERB ROASTED CHICKEN is from Cookbook of the Ancestors, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp all-purpose flour
¼ tsp each ground sage and dried thyme
4 boneless, skinless chicken breast halves or
6 skinless, boneless chicken thighs
2 tbsp margarine
Can (10¾ oz) cream of chicken soup
½ cup water
Directions:
Directions:
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
In skillet over medium-high heat, in hot margarine, cook chicken 10 minutes or until browned
on both sides; push chicken to one side.
Stir in soup and water, stirring to loosen brown bits. Reduce heat to low. Cover; simmer 5 minutes
or until chicken is fork-tender.
Serve over hot cooked rice and garnish with fresh thyme or parsley , if desired.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
5 minutes. Cook time: 15 minutes
Personal Notes:
Personal Notes:
An easy way to cook chicken and so flavorful.

 

 

 

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