• flour
  • rosemary
  • thyme
  • ground pepper
  • 1 lb of chicken
  • butter
  • 2 cans of cream of mushroom or cream of chicken soup.

Combine the dry ingredients in a reasonable proportion for dredging.

Salt the chicken.

Dredge the chicken in the flour mixture.

Melt butter in a non-stick skillet.

Brown chicken on both sides.

Add two cans of cream of chicken/mushroom soup. Add one can of water.
Scrape bits off bottom.

Reduce to simmer and cook for 15 minutes.