Chicken Dijon

1. 1

   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.

2. 2

   Reduce heat to medium.

3. 3

   In same skillet, in remaining 1 tablespoon hot margarine, cook onion until tender, stirring often.

4. 4

   Stir in soup, apple juice, parsley and mustard. Heat to boiling.

5. 5

   Return chicken to skillet.

6. 6

   Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally.

7. 7

   Serve with noodles.

8. 8

   Garnish with parsley and apples, if desired.

No additional tips available.