Honey-Mustard Chicken

• 4 Chicken Breasts (boneless, skinless...about 1 lbs.)
• 1 can Campbell's Condensed Cream of Chicken Soup (10 3/4 oz)
• 1 tbsp Butter or Margarine
• 1/4 cup Mayonnaise
• 2 tbsp Honey
• 1 tbsp Spicy Brown Mustard
• 1 *Optional: Hot Cooked Rice or Shortcut Risotto Verde (see recipe link in directions)
• 1 *Optional: 1/2 teaspoon Orange Peel (grated)

1. Melt butter in 10 inch skillet over medium-high heat.
2. Add chicken and cook for about 10 minutes or until browned on both sides.
3. Remove chicken and set aside.
4. Wipe out skillet.
5. In same skillet, combine soup, mayonnaise, honey, and mustard (and orange peel, if using).
6. Heat to boiling, return chicken to skillet, reduce heat to low, and cover.
7. Cook for 5 minutes or until chicken is cooked through (no longer pink), stirring occasionally.
8. To serve, arrange chicken over rice or risotto.
9. Stir sauce and spoon over chicken.
10. *** Recipe originates from Campbell's " Fabulous One-Dish Recipes" cookbook (1992) ***

chicken, campbells condensed cream, butter, mayonnaise, honey, brown mustard, orange peel

Taken from cookpad.com/us/recipes/356466-honey-mustard-chicken (may not work)