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4 boneless skinless chicken breast halves
1 10 3/4-ounce can cream of chicken soup
1 cup water
Seasoned salt
Black pepper


Salt and pepper the chicken. Cook until brown on both sides. Mix soup with 1 cup water and pour over the top of the chicken breasts. Heat to boil stirring occasionally. Lower heat to low and simmer for 30 minutes or until the chicken is done. Remove chicken and thicken drippings with cornstarch and water slurry - 1 T cornstarch and 4-5 T cold water, mixed until there are no lumps-for gravy.