Creamy Mushroom-Chicken

Ingredients

• 10 oz cream of mushroom soup canned
• 0.3 cup grey poupon dijon mustard 
• 1 Tbsp parsley fresh chopped
• 2 Tbsp oil divided
• 1 small onion chopped
• 1.5 lb chicken breasts boneless skinless

Equipment

• frying pan
• whisk

Directions

1. Heat 1 Tbsp. of the oil in large skillet on medium-high heat.
2. Add chicken; cook until browned on both sides.
3. Remove chicken from skillet; cover to keep warm.
4. Add remaining 1 Tbsp. oil to skillet; cook and stir until tender.
5. Add soup and mustard; stir with wire whisk until well blended.
6. Return chicken to skillet; cover. Reduce heat to low; simmer 10 minutes or until chicken is cooked through.
7. Place chicken on serving plate. Stir sauce; spoon over chicken.
8. Sprinkle with parsley.