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Recipe by: mohamed-karim
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See below ingredients and instructions of the recipe
2 tb All-purpose flour 2 tb Margarine
1/4 ts Each ground sage and dried 10 1/2 oz Campbell's Cream of Chicken
-thyme -Soup
4 Skinless, boneless chicken 1/2 c Water
-thighs (about 1 lb.) Hot cooked rice
On waxed paper, combine flour, sage and thyme. Coat chicken lightly
with flour mixture.
In a skillet over medium-high heat, in hot margarine, cook chicken
for 10 minutes or until browned on both sides; push chicken to one
side. Stir in soup and water, stirring to loosen browned bits. Reduce
heat to low. Cover; simmer for 5 minutes or until chicken is fork
tender.
Serve over rice. Garnish with fresh thyme if desired.
Makes 4 servings.
Posted by Stephen Ceideberg; October 14 1992.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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