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Recipe by: calotte
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See below ingredients and instructions of the recipe
2 tb All-purpose flour
1/4 ts Each ground sage and dried
-thyme
4 Skinless, boneless chicken
-thighs (about 1 lb.)
2 tb Margarine
10 1/2 oz Campbell's Cream of Chicken
-Soup
1/2 c Water
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.
English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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