Serve with plain rice.

2 TBsp flour
1/4 tsp each ground sage + dried thyme
4 chicken breast halves
2 Tbsp butter
1 can cream of chicken and/or mushroom soup
1/2 cup water

Coat chicken lightly with flour+herbs mixture
In skillet (sided and with a lid for later), melt the butter over
med-high heat.. Cook chicken until browned on both sides. Push chicken
to side.

Stir in can of soup and water stirring and scraping to remove
fronding. Reduce heat to low. Cover, simmer 5 minutes until chicken is
done.