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Ingredientes
- 2 tbsp. all-purpose flour
- 1/4 teaspoon sage and thyme
- 4 skinless, boneless chicken breasts
- 2 tbsp. butter
- 1 can cream of chicken soup
- 1/2 c. water
- Warm cooked rice
Direcciones
- Coat chicken lightly with flour and spices. In a skillet over medium-high heat, in warm butter, cook chicken 10 min or possibly till browned on both sides. Push chicken to one side. Stir in the combined soup and water. Reduce heat to low. Cover, simmer 5 min or possibly till chicken is fork-tender. Serve over warm cooked rice. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 2 servings | |
| Calories 369 | |
| Calories from Fat 191 | 52% |
| Total Fat 21.55g | 27% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.03g | |
| Cholesterol 96mg | 32% |
| Sodium 1143mg | 48% |
| Potassium 323mg | 9% |
| Total Carbs 16.95g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.85g | 1% |
| Protein 25.88g | 41% |
