Chicken Dijon - cooking recipe

Ingredients
    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
    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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