4 boneless skinless chicken breast halves
1 T vegetable oil
1 can cream of celery soup (I use cream of mushroom usually)
2/3 cup water
1 T Dijon mustard
1/8 t pepper
- In large skillet, cook chicken breasts in hot oil until browned. Add
soup, water, mustard and pepper. Bring to a boil. Cover and cook
over low heat for 10 minutes or until chicken juices run clear. I
like to do this in the oven. Place chicken in greased casserole pour
the rest over the top and bake at 350 for an hour or so.
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