Preparation:
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. Reduce heat to medium. In the same skillet, in remaining 1 tablespoon hot margarine, cook onion until tender, stirring often. Stir in soup, apple juice, chopped parsley and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles. Garnish with Italian parsley and apples, if desired. |
