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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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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