Quick Mushroom Chicken - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
2 cups sliced mushrooms
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
1 teaspoon Dijon mustard
ground black pepper
2 tablespoons chopped fresh parsley (or basil)

Preparation

Heat the oil in a 10-inch skillet over medium-high heat.
Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside, add the mushrooms to the skillet and fry for 2 minutes.
Stir the soup, water and mustard into the skillet. Heat to a boil, then return the chicken to the skillet and reduce the heat to low.
Cover and cook for 5 minutes or until the chicken is cooked through, taste and season with the black pepper.
Add the parsley and mix into the sauce.