Creamy Chicken and Mushrooms 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.