Chicken Dijon

• 2 Tbsp. margarine or butter
• 4 chicken breasts, skinned and halved
• 1 medium onion, chopped (about 1/2 c.)
• 1 can Campbell's condensed mushroom soup
• 1/4 c. apple juice or milk
• 1 Tbsp. chopped fresh parsley or dried flakes
• 1 Tbsp. Dijon style mustard
• 4 c. hot cooked medium egg noodles (4 c. dry)

1. In 10-inch skillet, over medium-high heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.
2. Reduce heat to medium.
3. In same skillet, in remaining 1 tablespoon hot margarine, cook onion until tender, stirring often.
4. Stir in soup, apple juice, parsley and mustard. Heat to boiling.
5. Return chicken to skillet.
6. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
7. Serve with noodles.
8. Garnish with parsley and apples, if desired.
9. Makes 4 servings.

margarine, chicken breasts, onion, campbells condensed mushroom soup, apple juice, parsley, mustard, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415895 (may not work)