Skillet Herb Roasted Chicken

4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme
2 tablespoons margarine
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water

On wax 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 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender.

Serve over hot cooked rice.

Serves 4.