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.