Title: Herb Roasted Chicken
Categories: Poultry, Cyberealm, Mom's best
Yield: 4 Servings

2 tb Flour
1/4 ts Each ground sage and thyme
4 Skinless boneless chicken
* breasts
2 tb Butter
1 cn Cream of chicken soup

1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly
with flour mixture.

2. In skillet over medium-high heat, in hot butter, cook chicken until
browned on both sides.

3. Add soup and 1/2 c water, stirring to loosen browned bits. Reduce heat
to low. Cover and simmer 5 minutes, or until chicken is no longer pink.

Serve over hot cooked rice.

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip