Honey-Mustard Chicken
Difficulty: easy
Prep Time: Ten Minutes
Total Time: 30 Minutes or Less
1 tbsp butter or margarine
4 skinless, boneless chicken breast halves
1 can (10 ¾ ozs) Campbell’s Condensed Cream of Chicken Soup (or 98% Fat Free Cream of Chicken Soup)
¼ cup mayonnaise
2 tbsp honey
1 tbsp spicy brown mustard
Chopped toasted pecans or walnuts
4 skinless, boneless chicken breast halves
1 can (10 ¾ ozs) Campbell’s Condensed Cream of Chicken Soup (or 98% Fat Free Cream of Chicken Soup)
¼ cup mayonnaise
2 tbsp honey
1 tbsp spicy brown mustard
Chopped toasted pecans or walnuts
In medium skillet over medium-high heat, heat butter. Add chicken and cook 10 minutes or until browned. Set chicken aside. Add soup, mayonnaise, honey and mustard. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Sprinkle with pecans. I served it with steamed veggies and baked potato.(I found this recipe in Campbell's Homemade in Minutes cookbook.)
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