Herb-Infused Skillet Chicken

Portions:4
Cooking Time:25 minutes
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Equipment

  • knife
  • Cutting board
  • Measuring cups and spoons
  • waxed paper
  • skillet
  • stirring spoon

Ingredients

  • 4 skinless boneless chicken breast halves
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground sage
  • ¼ teaspoon dried thyme
  • 2 tablespoons margarine
  • 1 10 3/4 oz. can cream of chicken soup
  • ½ cup water
  • Hot cooked rice for serving

Instructions

  • Prepare the Coating:
  • On a piece of waxed paper, combine the flour, ground sage, and dried thyme.
  • Lightly coat the chicken breast halves with the flour mixture.
  • Cook the Chicken:
  • In a skillet over medium-high heat, melt the margarine.
  • Add the coated chicken breasts and cook for about 10 minutes, turning once, until browned on both sides.
  • Push the chicken to one side of the skillet.
  • Prepare the Sauce:
  • Stir in the cream of chicken soup and 1/2 cup of water, loosening any browned bits from the skillet.
  • Mix well to create a smooth sauce.
  • Simmer:
  • Reduce the heat to low.
  • Cover the skillet and simmer for about 5 minutes or until the chicken is fork-tender and cooked through.
  • Serve:
  • Serve the herb-infused skillet chicken over hot cooked rice.

Notes / Tips / Wine Advice:

Wine Pairing:

A Pinot Grigio or a light Chardonnay would pair well with this dish, complementing the herbal flavors without overpowering the creamy sauce.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 12 g | Fiber: 1 g | Sugar: 2 g
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Course Chicken / Main Dish
Cuisine American