Chicken Dijon

Course : Chicken
Serves: 4
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2 tablespoons margarine or butter
4 medium 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 / Directions:

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

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