You will need: - a package of boneless chicken strips, (I used about 1 and 1/2 lbs),
- 3 Tbsp. of flour,
- 1/4 tsp. of thyme,
- 1/4 tsp. of ground sage,
- salt and pepper sprinkled on the chicken,
- 2 Tbsp. of Smart Balance 50/50 Butter or margarine
- 1 can of cream of mushroom soup
- 3/4 cup of water
Wash the chicken strips, then salt and pepper them. Combine the flour and spices and coat the chicken strips with the flour mixture. Melt the butter in the skillet on med-high heat....add the chicken strips and cook them until they are no longer pink and until they are a golden brown......it won't take but about 10-15 minutes or so.....You can reduce the heat some if it seems too hot......
If your pan gets a little dry you can add some more butter to the skillet....
This what they look like when they are done, they are good just like this, but I make the mushroom soup sauce to go over them.......
Add the can of cream of mushroom soup and the 3/4 cup of water, and some salt and pepper to the skillet that the chicken was cooked in......mix it up and cook until heated. Pour this over the chicken, as you serve it, on your plate, or you can add all of the chicken to this sauce and simmer it for a short while. *************************
Now, onto the side dish recipe.....
Scalloped Potatoes from scratch.... this was my Grandma T.'s recipe and she taught me how to do this one, a long time ago......
You will need: - about 4 potatoes,
- some milk ....I used 2%, but you can use whole milk if you'd like to,
- stick butter, I used about 6 Tablespoons total (I used smart balance 50/50 butter),
- self rising flour
- 3 slices of bacon
Peel the potatoes and slice them into the casserole dish, you will layer them......this is what your first layer will look like......
Now, take a Tablespoon and sprinkle the potatoes with flour, until you get enough on them to look something like this, you will use a couple of heaping Tablespoons per layer.......
then sprinkle it with salt and pepper and cut off slices of the butter and evenly add to the tops of the potatoes and flour.....then repeat the potatoe layering process two more times or until you get the potatoes about 1 and a 1/2 inches from the top of the casserole dish......
Now, you will top it with 3 slices of bacon, (I use hickory smoked) and then pour the milk into the casserole dish from the edge of the casserole dish....until it is filled up about 1 1/2 inch from the top. Now cook in a 400 degree oven for an hour or until fork tender. (Note: if you want to prevent a mess in the oven, line the bottom of your oven with some foil in case it boils over during cooking, sometimes it does, sometimes it doesn't)
This is what it looks like when it is done....... 
Serve this with some green beans or other green veggie and you have yourself a delicious meal, that's quick and easy. All of my recipes feed a family of 4.
Enjoy~