Creamy Chicken and Mushrooms
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 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.