Chicken Dijon - cooking recipe

Ingredients

2 Tbsp. margarine or butter
4 chicken breasts, skinned and halved
1 medium onion, chopped (about 1/2 c.)
1 can Campbell's condensed mushroom soup
1/4 c. apple juice or milk
1 Tbsp. chopped fresh parsley or dried flakes
1 Tbsp. Dijon style mustard
4 c. hot cooked medium egg noodles (4 c. dry)

Preparation

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 same skillet, in remaining 1 tablespoon hot margarine, cook onion until tender, stirring often.
Stir in soup, apple juice, 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 parsley and apples, if desired.
Makes 4 servings.