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Categories:Viewed: 105 - Published at: 4 years ago
Ingredients
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breast halves
- 2 cups sliced mushrooms
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1/2 cup water
- 1 teaspoon Dijon mustard
- ground black pepper
- 2 tablespoons chopped fresh parsley (or basil)
Method
- Heat the oil in a 10-inch skillet over medium-high heat.
- Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside, add the mushrooms to the skillet and fry for 2 minutes.
- Stir the soup, water and mustard into the skillet. Heat to a boil, then return the chicken to the skillet and reduce the heat to low.
- Cover and cook for 5 minutes or until the chicken is cooked through, taste and season with the black pepper.
- Add the parsley and mix into the sauce.
