Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine or butter
  4                     skinless boneless chicken breast halves -- abt. 1-pound
  1             medium  onion -- chopped
  1                can  condensed cream of mushroom soup -- 10 3/4 ounces
     1/4           cup  apple juice or milk
  1         tablespoon  chopped fresh parsley or
  1           teaspoon  dried parsley flakes
  1         tablespoon  dijon-style mustard
  4               cups  hot cooked medium egg noodles

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.

Nutritional Information:

143 Calories (kcal); 2g Total Fat; (11% calories from fat); 28g Protein; 3g Carbohydrate; 68mg Cholesterol; 124mg Sodium