Chicken Dijon - cooking recipe
Ingredients
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4 skinless, boneless chicken breast halves
2 celery stalks, chopped
1 can cream of mushroom soup
1/4 c. milk
1 Tbsp. Dijon style mustard
1 Tbsp. dried parsley flakes
margarine
Preparation
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In a skillet in 1 tablespoon hot margarine, cook chicken for 10 minutes or until browned.
Remove.
In an additional 1 tablespoon hot margarine, cook celery until tender.
Stir often. Add soup, milk, mustard and parsley.
Heat to boiling; return chicken to skillet.
Cover; cook over low heat for 5 minutes, or until chicken is no longer pink.
Stir often.
Serve with noodles or rice; garnish with parsley, if desired.
Serves 4.
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