Skillet Herbed Chicken with Lemon Cream Sauce (aka I Totally Rock)

I earned my "Betty Crocker Wannabe" title last night.

Before I even tasted it, I looked at my plate and told Rick, I have to take a picture of this so I can post it on my blog if it's good. I got "the look." But I did it anyway.

It's really nothing fancy, or too exciting, but the man sure thought it was. He must have told me five times how good it was, at least during his first helping, and a few times during his second. I'm not sure if it was out of sheer pleasure for the meal, or surprise that I could come up with something this tasty. The boy who hardly eats anything had THREE HELPINGS of chicken, and was swiping leftovers off the plate in the kitchen as he walked by.

I knew that anything that won that much approval from my family must be shared.

Skillet Herbed Chicken with Lemon Cream Sauce

Chicken:
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp dried sage
1 tsp dried thyme
1 tsp ground pepper
butter or olive oil

Sauce:
1 can Healthy Choice Condensed Cream of Chicken Soup
1/2 cup lemon juice

Slice chicken breasts into 1/2 thick pieces. Combine flour and seasonings in a Ziploc bag and add the chicken, shaking to coat. Heat butter or oil in a large saute pan. Add the chicken and saute until no longer pink. Remove chicken from the pan and stir in soup and lemon juice, scraping the drippings from the bottom of the pan. Simmer about five minutes.

Serve over buttered noodles or rice. Makes about six servings.

Enjoy!