Skillet Herb Roasted Chicken
Skillet Herb Roasted Chicken is another example of the many things you can do with some chicken and a can of condensed cream soup! Once you've made this you can use the same technique using other condensed soups and seasonings- it's a no-recipe recipe you can always turn to! Coat the chicken in flour and herbs then saute in butter until browned. Add the soup and some water to make a creamy pan sauce and you're done! Serve over rice or noodles or with crusty bread to soak up the delicious sauce- Skillet Herb Roasted Chicken is a busy cook's best friend!
Ingredient
- 2 tablespoons all purpose flour
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme, crushed
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 2 tablespoons butter
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1/2 cup water
Direction
- Stir the flour, sage and thyme on a plate. Season the chicken with salt and pepper. Coat the chicken with the flour mixture.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until browned on both sides and done (to prevent sticking make sure the skillet and butter are hot before adding the chicken). Remove the chicken from the skillet, cover and keep warm.
- Stir the soup and water in the skillet and cook until the mixture is hot. Serve the sauce with the chicken.
