- 2 tablespoons [17.5 g] all-purpose flour
- 1/4 teaspoon [1 mL] sage
- 1/4 teaspoon [1 mL] thyme
- 4 chicken whites
- 2 tablespoons [30 g] margarine
- 1 [10-ounce / 284-mL] can cream of chicken soup concentrate
- 1/2 cup [125 mL] water
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- Mix together flour, sage and thyme onto a sheet of waxed paper.
- Coat chicken whites on both sides with seasoned flour.
- Over medium heat, melt margarine into a large enough frypan.
- Brown coated chicken whites for approximately 10 minutes, until golden browned on both sides.
- Transfer chicken whites to the sides of the frypan.
- Pour cream of chicken soup concentrate and water into frypan.
- Stir scraping bottom of frypan to remove any golden bit.
- Lower heat ot low.
- Evenly arrange chicken whites in sauce then cover frypan.
- Leave to simmer for approximately 5 minutes, until chicken whites are tender to the fork, before serving.
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