Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons margarine or butter

  3. 4 skinless boneless chicken breast halves -- abt. 1-pound

  4. 1 medium onion -- chopped

  5. 1 can condensed cream of mushroom soup --

  6. 10 3/4 ounces

  7. 1/4 cup apple juice or milk

  8. 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

  9. 1 tablespoon dijon-style mustard

  10. 4 cups hot cooked medium egg noodles

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In the same skillet, in remaining 1 tablespoon hot margarine, cook onion until tender, stirring often. Stir in soup, apple juice, chopped parsley and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles. Garnish with Italian parsley and apples, if desired.


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