1 (2-pound) fryer, cut up
1/4 cup flour
Dash of pepper
1/4 cup butter or margarine
1 can cream of chicken soup
1/2 cup water
1/8 teaspoon poultry seasoning

Dust chicken with flour and a dash of pepper.

In a large skillet, brown chicken well in butter or margarine. Mix cream of chicken soup, water and poultry seasoning, and pour over chicken. Cover; cook over low heat about 45 minutes or until chicken is tender.

Serves 4 to 6.

This is good with hot, buttered mashed potatoes.