Prep: 10 min - Total: 35 min

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. oil, divided
1 small onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup GREY POUPON Dijon Mustard
1 Tbsp. chopped fresh parsley


BROWN chicken on both sides in 1 Tbsp. oil in large skillet on medium-high heat. Remove from skillet; keep warm.

COOK and stir onion in remaining oil until tender. Whisk in soup and mustard until well blended.

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

Makes 6 servings

Special Extra: Serve with hot cooked MINUTE White Rice.

This recipe created by Kraft Foods.