4 chicken breasts
2 tbsp butter
1 tsp salt
1/4 tsp pepper
1/3 cup flour
1 can cream of cheddar soup
1 tbsp instant minced onion
1/2 tsp basil
1/2 cup water
Melt butter in fry pan. Mix flour, salt & pepper in paper bag. Shake chicken until coated. Fry in pan 15 minutes on each side. Add soup, onion, basil & water. Cover & cook on low 45 minutes. Serve over rice.
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