2 tablespoons flour
1/4 teaspoon ground sage
1/4 teaspoon dried thyme
4 skinless, boneless chicken breast halves
2 tablespoons butter or margarine
1 can cream of chicken soup

On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet, using butter, on medium high heat, cook chicken until browned on both sides. Add soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is no longer pink. Serve over hot cooked rice.