Pan Fried Roasted Chicken With Rice

• 6 boneless skinless chicken thighs
• 4 tablespoons flour
• 4 tablespoons butter
• 1/2 teaspoon oregano
• 1/2 teaspoon ground thyme
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1/2 cup water
• 1 (10 1/2 ounce) can cream of chicken soup
• 3 cups hot cooked rice

1. First, trim excess fat from thighs.
2. Combine flour, oregano, thyme, cayenne pepper, garlic powder, salt, and pepper together and place in a bowl for dipping.
3. Heat butter in skillet on stove on medium/high heat.
4. Lightly flour each chicken on both sides then place in skillet.
5. Combine cream of chicken and water then set aside.
6. Cook in skillet for around 8-14 minutes turning a few times.
7. When cooked thoroughly, slide chicken all to one side and add the wet mixture. Stir the mixture in and slide the chicken back.
8. Cover and simmer 5-8 minutes.
9. Enjoy.

chicken thighs, flour, butter, oregano, ground thyme, garlic, salt, cayenne pepper, white pepper, water, cream of chicken soup, rice

Taken from www.food.com/recipe/pan-fried-roasted-chicken-with-rice-486862 (may not work)