Preparation / Directions:
1. In a 10 inch skillet over medium high heat, melt margarine and cook
chicken for 10 minutes or until browned on both sides, remove and set aside; spoon
2. In the same skillet, combine soup, mayonnaise, honey and mustard.
Heat to boiling and return chicken to skillet. Reduce heat to low, cover and cook 5
minutes or until chicken is no longer pink stirring occasionally.
3. To serve, arrange chicken over rice, stir sauce and spoon over
chicken. Sprinkle with pecans and garnish with parsley if desired.