Chicken in Honey Mustard Sauce
1 tablespoon olive oil
4 skinless, boneless chicken breasts halves
1 can (10-3/4oz) cream of chicken soup
1/3 cup orange juice
1 Tbsp honey
1 Tbsp dijon mustard
In skillet over medium high heat, in hot oil cook chicken 10 minutes or
until browned; remove. Pour off fat. In same skillet, combine soup,
orange juice, honey, mustard and pepper; heat to boiling. Return
chicken to skillet. Cover; cook over low heat 5 minutes or until
chicken is no longer pink, stirring often.
Serves 4.