Chicken Dijon

1. 1

   In a skillet in 1 tablespoon hot margarine, cook chicken for 10 minutes or until browned.

2. 2

   Remove.

3. 3

   In an additional 1 tablespoon hot margarine, cook celery until tender.

4. 4

   Stir often. Add soup, milk, mustard and parsley.

5. 5

   Heat to boiling; return chicken to skillet.

6. 6

   Cover; cook over low heat for 5 minutes, or until chicken is no longer pink.

7. 7

   Stir often.

8. 8

   Serve with noodles or rice; garnish with parsley, if desired.

No additional tips available.