Instructions: IN A SKILLET, OVER MEDIUM HEAT, IN HOT OIL, COOK CHICKEN 10 MINUTES OR UNTIL BROWNED ON ALL SIDES. SPOON OFF FAT. COMBINNE SOUP AND 2 TBSP. WATER.

STIR THYME, PEPPER AND SOUP IN WITH CHICKEN. REDUCE HEAT, COVER AND COOK FOR 30 TO 35 MINUTES OR UNTIL TENDER. STIR OCCASIONALLY.

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