• 6servings
  • 35minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsSilicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. oil , divided

  2. 6 small boneless skinless chicken breasts (1-1/2 lb.)

  3. 1 small onion , chopped

  4. 1 can (10-3/4 oz.) condensed cream of mushroom soup

  5. 1/4 cup GREY POUPON Dijon Mustard

  6. 1 Tbsp. chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. HEAT 1 Tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from skillet; cover to keep warm.

  2. ADD remaining 1 Tbsp. oil to skillet; cook and stir until tender. Add soup and mustard; stir with wire whisk until well blended.

  3. RETURN chicken to skillet; cover. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Place chicken on serving plate. Stir sauce; spoon over chicken. Sprinkle with parsley.


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